Received 17:28:22 on 08/18/91, Posting #    56 *****
 
 
Subject:     VEGAN: Olive Pesto
From:        Jerome Grimmer <ST6267@SIUCVMB.SIU.EDU>
 
From: kupstas@gallium.cs.unc.edu (Eileen Kupstas)
Newsgroups: rec.food.veg
 
This trivial little recipe was the hit of a recent potluck. It's
from _Verdura_ by La Place (sp?)
 
 
Olive Pesto
 
2 cups oil-cured black olives
extra virgin olive oil
 
 
Pit olives by cutting in half then twisting to separate. (Or
use whatever method you want; it's just important that the
olives be pitted.) Chop coarsely then put in blender with a bit
of olive oil (tablespoon or so). Blend to a paste, adding
olive oil as needed. You want it thin enough to spread easily.
 
Spread on hearty, crusty bread and eat. This is very good
as is, or you can add anything else that sounds good.
 
Eileen
 
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