California Ripe Olive Pesto

1 cup ripe pitted olives
1/3 cup chopped fresh basil leaves
2 tbsp pine nuts
1/2 cup Delizia Basil Extra Virgin Olive Oil
1/4 cup (1 oz.) grated parmesan cheese
1/8 tsp pepper

Place olives, basil and nuts in a food processor, pulse until finely chopped. Slowly add olive oil through the feed tube while pulsing. Add cheese and pepper, pulse to mix. Serve pesto as a dip for an appetizer or toss with hot cooked pasta or rice for a side dish.

Makes 3-4 servings

Back to blog