Title: Olivado & Sweet Basil Pesto
Categories: Entree Vegetarian
Yield: 1 Recipe

7	oz	Kalamata olives, pitted & - halved
3	oz	Fresh sweet basil leaves
1		Garlic clove, chopped
1/3	c	Olive oil

In a food processor or by hand, coarsely chop the olives & the basil. Combine with the garlic & olive oil until you have a chunky, relishy-like consistency. Use up quite quickly as the basil will lose texture rapidly.

VARIATION: Olive & Fresh Rosemary Pesto: In place of the basil, use 1-2 oz rosemary, chopped. Serve as you would any pesto.

Marlena Spieler, "The Flavor of California"

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