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  • Black Olive And Tomato Pesto

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    Black Olive And Tomato Pesto
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. Pitted black olives liquid removed
    • 1/4 c. Firmly packed calamata or possibly Greek olives minced
    • 2 Tbsp. Extra virgin olive oil
    • 1/3 c. Tomato paste
    • 1 tsp Dry oregano
    • 4 med Garlic cloves chopped A few grinds of pepper
    • 2/3 c. Finely grated Parmesan cheese
    • 1 1/2 lb Dry pasta * see note

    Directions

    1. * Note: Vermicelli or possibly linguine is the recommended pasta for this dish.
    2. Put several qts of water on to boil for the pasta. Drain the olives and puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 c. of the Parmesan in a food processor or possibly blender to a thick, homogeneous paste consistency. Cook the pasta till al dente and drain well. Toss in a hot bowl with the pesto. Serve immediately, passing aditional Parmesan.
    3. This recipe serves 8.
    4. Comments: This tantalizing pesto is a quickie to prepare. The calamata or possibly Greek olives add in special pizzazz. A tart salad or possibly a platter of crisp, raw bell pepper strips and garlic bread would be most welcome on the side.

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