Recipe - Nicoise Olive Pesto

Three fourths cup Pitted Nicoisestyle olives
1 cup Packed fresh basil leaves or
Italian flatleaf parsley
sprigs
2 Shallots; peeled or green
onions, (white part only)
2 tablespoon Walnuts or pitachios
2 lg Cloves garlic; peeled and
smashed
3 tablespoon Olive oil
3 tablespoon Grated Parmesan or Romano
cheese

Here's one I don't know the name of where it came from, but here's the
URL http://bpe.com/food/recipes/ferrary/index.html

LowFat, HighFlavor Dining

A ContinentalStyle Garden Buffet or a Country Picnic by Lou Seibert Pappas

This robust pesto makes a great spread on Italian breads focaccia,
pizzettes, or toasted crusty loaves.It also uplifts baked fish such as
halibut steaks or swordfish.

In a food processor fitted with the steel blade, place the olives, basil,
shallots, nuts, and garlic. Process until finely minced. Add the oil and
cheese and process until mixed in. Transfer to a small bowl, cover, and
chill. Makes about 1 One fourth cups.

Posted to recipeludigest by SuzyWert@aol.com on Feb 19, 1998