Free Recipe Nicoise Olive Pesto
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Nicoise Olive Pesto Recipe
3/4 c Pitted Nicoise-style olives
1 c Packed fresh basil leaves or
-Italian flat-leaf parsley
-sprigs
2 Shallots; peeled or green
-onions, (white part only)
2 tb Walnuts or pitachios
2 lg Cloves garlic; peeled and
-smashed
3 tb Olive oil
3 tb Grated Parmesan or Romano
-cheese
Nicoise Olive Pesto Preparation
Here”s one – I don”t know the name of where it came from, but here”s the URL Low-Fat, High-Flavor Dining A Continental-Style Garden Buffet or a Country Picnic by Lou Seibert Pappas This robust pesto makes a great spread on Italian breads – focaccia, pizzettes, or toasted crusty loaves.It also uplifts baked fish such as halibut steaks or swordfish. In a food processor fitted with the steel blade, place the olives, basil, shallots, nuts, and garlic. Process until finely minced. Add the oil and cheese and process until mixed in. Transfer to a small bowl, cover, and chill. Makes about 1 1/4 cups. by SuzyWert@aol.com on Feb 19, 1998
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Nicoise Olive Pesto?
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