Lunch: Black & Green Olive Pesto Recipe
Ingredients
1 cup pimiento-stuffed olives
1 cup pitted ripe olives
1/2 cup grated Parmesan cheese
2 garlic cloves, halved
2 tablespoons plus 1 teaspoon olive oil
Assorted crackers
Instructions
In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers.
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Nutrition Facts
Serving Size: 20
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
