Previous   Up   Next
Chapter:Salad Dressings, Mayonnaise, Pesto and Sauces for Fruit
Recipe:Black Olive Pesto
Switch to Chapter View

cardfile icon 

Black Olive Pesto
1/2 cup Black Greek or regular black olives, pitted and chopped
2 cloves of garlic, mashed, or 2 tsp pre-minced
1 tsp basil
1 shallot, quartered
1 tsp tarragon
2 Tbsp lemon juice
1/4 cup extra virgin olive oil
1/2 cup sundried tomatoes, oil-packed, or reconstituted in hot water for 6

Makes 2 cups.

From: Cooking Healthy with One Foot out the Door
book cover image