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1 bunchfresh basil
4 clovefresh garlic
1/4 croasted pine nuts
1/4 colive oil, extra virgin
1 cmixed pitted olives (from the deli case)
1/4 tsphot pepper flakes (optional)
How to Make Olive Pesto Tapenade
- Place pine nuts in a heated, dry saute pan. Cook until lighly browned and fragrant, about 5-8 minues. Stir continually until done. Place in a food processor.
- Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
- Serve on crust bread slices, pita chips or crackers.