Green Olive Pesto

Why not try a different version of pesto with the addition of olives and using parsley instead of basil. Pesto is simple and easy- always great with crusty bread.

1 cup firmly packed drained green olives (see note below)
1/3 cup pine nuts
1 garlic clove

1 cup finely chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan

In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto as a spread with crusty bread or crackers. Another serving suggestinog is to serve with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto.

NOTE: This recipe can be used with many types of green olives. I have done this using pimento stuffed, jalapeno stuffed, garlic stuffed and blue cheese stuffed olives. Be creative.