From DN Recipes by David Nagy · Food & Beverage

Ingredients

Published

Olive Pesto Sauce
Ingredients
  • 4 cups olives
    • 1 cup kalamata
    • 1.5 cups black
    • 1.5 cups green
  • 1 cup finely chopped packed parsley leaves
  • 2 tablespoons capers, drained
  • 2 large garlic cloves (about 1 teaspoon minced)
  • 1 cup parmesan
  • 1/2 cup flaked lightly toasted almonds
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 2 tablespoon lemon juice
  • ~12 tablespoons light olive oil
Directions
  1. Rinse olives to remove any salt from the brine
  2. In a food processor, blend all ingredients except olive oil until texture is grainy and no large pieces remain.
  3. Slowly pour in olive oil to achieve desired consistency