Black Green Olive Pesto Recipes

Steps:

• 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 with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

Steps:

• In a food processor puree the olives with the pine nuts and garlic.
• With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
• Season with pepper and salt if desired.
• Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
• Store covered in the refrigerator or freeze.
• Delicious!

Steps:

• Add the first 4 ingredients to a food processor; pulse to blend.
• Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
• The pesto can be stored, covered, in the refrigerator for up to 1 week.

Steps:

• Place the garlic, and herbs in a food processor and blend until finely chopped.
• Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
• Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
• Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

Steps:

• Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
• Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

Steps:

• Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
• Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
• Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.