Black Olive Pesto Recipe

Ingredients

• 1 can Large
• pitted black olives (9 ounces)
• 1 x Warm red chile
• (2 inches
• fresh)
• 2 sm Garlic cloves
• 2 sm Shallots
• 2 Tbsp. Chopped parsley leaves
• 3/4 tsp Chopped thyme
• 3/4 tsp Red-wine vinegar
• 1/2 c. Extra-virgin extra virgin olive oil
• 1 x Lemon
• 1 sm Bunch fresh chives Salt

Instructions

1. PREPARATION: Rinse, drain, and pat the olives dry.
2. Put them into the workbowl of a food processor fitted with the metal blade and process till minced.
3. Stem, seed, and mince the chile.
4. Peel and mince the garlic and shallots and add in them to the processor along with the chile, parsley, thyme, vinegar, and 1/4 tsp.
5. salt.
6. Pulse in the oil and adjust seasoning to taste.
7. (Can cover and chill sauce overnight.)
8. SERVING: If refrigerated, bring sauce to room tem- perature.
9. Remove and cut lemon zest into fine julienne strips (or possibly use a lemon zester).
10. Snip chives into 1-inch lengths.
11. Serve 3 to 4 Tbsp.
12. of sauce on each portion.
13. Garnish with lemon and chives.
14. A flavorful, inky pesto, made of chopped olives and seasoned with garlic and shallots, is brightened with snippets of lemon zest and chives.