Olives with Pesto Genovese

1. 1

   Dry roast the pine nuts in a frying pan.

2. 2

   When they are lightly browned, they are done.

3. 3

   Wash the basil and pat dry.

4. 4

   Put the pine nuts, basil and olive oil in a blender and puree.

5. 5

   Add the black pepper, mix the sauce and olives together, and store in a plastic container.

6. 6

   You can eat them right away, but they are better the next day.

7. 7

   This goes well with wine.

8. 8

   Serve with bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.