Recipe - Black-Olive Pesto

1 cn Large; pitted black olives
(9 ounces)
1 Hot red chile; (2 inches,
fresh)
2 small Garlic cloves
2 small Shallots
2 tablespoon Minced parsley leaves
Three fourths teaspoon Minced thyme
Three fourths teaspoon Redwine vinegar
One half cup Extravirgin olive oil
1 Lemon
1 small Bunch fresh chives
Salt

PREPARATION: Rinse, drain, and pat the olives dry. Put them into the
workbowl of a food processor fitted with the metal blade and process until
chopped. Stem, seed, and mince the chile. Peel and mince the garlic and
shallots and add them to the processor along with the chile, parsley,
thyme, vinegar, and One fourth teaspoon salt. Pulse in the oil and adjust
seasoning to taste. (Can cover and refrigerate sauce overnight.)

SERVING: If refrigerated, bring sauce to room tem perature. Remove and cut
lemon zest into fine julienne strips (or use a lemon zester). Snip chives
into 1inch lengths. Serve 3 to 4 tablespoons of sauce on each portion.
Garnish with lemon and chives.

Formatted for Kitmail 5/98

Posted by JoAnn Pellegrino NOTES
: A flavorful, inky pesto, made of minced olives and seasoned with garlic
and shallots, is brightened with snippets of lemon zest and chives.
Recipe by: The Best of Cook's Magazine

Posted to KitMailbox Digest by J Pellegrino gigimfg@ix.netcom.com on May
23, 1998