Green Olive Pesto
Yield: 4 Cups
4 1/2 Cups Unstuffed Spanish Olives, Divided
2 Tablespoons Capers
1/2 Cup Grated Manchego Cheese
2 Large Cloves Fresh Garlic, Minced
1/2 Cup Sliced Almonds, Lightly Roasted
1 1/2 Cup Olive Oil
3/4 Teaspoon Cracked Green Peppercorns
1/2 Teaspoon Red Pepper Flakes (Optional
Juice of 1 Lemon
This recipe takes its cue from our Puttanesca recipe, the pasta sauce that makes Spanish olives one of the stars of the show. We've taken it even further with this recipe and cast the olives in the leading role. Generally pesto is made with greens of one kind or other - like basil, or arugula; or our favorite, kale. In this version we used Spanish olives, along with Manchego cheese and roasted sliced almonds, both of which have a natural affinity with the olives. Our Lemon Grove seasoning and cracked Green Peppercorns give the pesto a brightness it's impossible to achieve without them. This is such an easy recipe, but one that is sure to impress your guests well beyond the efforts it takes. You can make the pesto a day or two in advance, and you'll be good-to-go when you're want to serve.
Place all of the pesto ingredients in the bowl of a food processor. Pulse several times until well blended and smooth. Place in airtight container and refrigerate until ready to use.