...inspired by the many cultures and cuisines around the world

Friday, 14 October 2016


I love green olives and have been going a bit mad lately with them! With the addition of green olives, this recipe is a nice change to a traditional 'basil' pesto. Serve tossed through hot pasta, spread on bruschetta, toast, sandwiches, thinned and drizzled on poached eggs... delissimo...

Throw everything in a small food processor and process until combined.
Nothing easier!
Store in the fridge for one week, or freeze for up to 3 weeks.

organic green olives pitted 370g
Iliada Extra Virgin Olive Oil 750ml

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