Black Olive Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 1
• 1/2 lb black olives, pitted, drained (preferably gaettas)
• 2 tablespoons capers, drained
• 1 garlic clove, peeled
• 1 pinch red pepper flakes
• 4 tablespoons extra virgin olive oil

Recipe

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