Green Olive Pesto
- 1 1/2 cups large or jumbo green olives, such as ascolane, pitted
- 1/2 red onion, chopped
- 1/4 cup pine nuts
- 1 clove garlic, thinly sliced
- 1/2 cup extra-virgin olive oil (approximately)
In the bowl of a food processor, combine the olives, onion, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms into a thick, smooth paste. Allow to stand 30 minutes before using.
SourceMartha Stewart Living Television, March 1999