Olives with Pesto Genovese

Ingredients

• 1 bag Green olives
• 30 Basil leaves
• 20 Pine nuts
• 7 tbsp Olive oil
• 1 generous amount Black pepper

Instructions

1. Dry roast the pine nuts in a frying pan.
2. When they are lightly browned, they are done.
3. Wash the basil and pat dry.
4. Put the pine nuts, basil and olive oil in a blender and puree.
5. Add the black pepper, mix the sauce and olives together, and store in a plastic container.
6. You can eat them right away, but they are better the next day.
7. This goes well with wine.
8. Serve with bread.