GREEN OLIVE PESTO

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...

• 1/2 cup pitted green olives
• 1 handful fresh basil leaves
• 3 tblspns pinenuts (lightly toasted in a dry pan)
• 1/2 cup extra virgin olive oil
• 1 clove garlic crushed
• 1 tsp salt
• 1/4 grated parmesan cheese

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.