In Kaukab’s home, olives were served in their original shapes. Whole. With pita.
But, we’re cooking in my kitchen, so we’re going to let loose and pulverize them into a wonderful pesto to appetize on to our heart’s content. Oh, Kaukab’s gonna be real mad.
Don’t you worry, though. It’ll be a while before she finds out. Long enough for you to make this delicious recipe for your holiday party guests.
Let’s get started.
You’ll need these fine ingredients:
12 oz. kalamata olives, pitted (or any other flavorful type you prefer; in fact, a mixture of green and black would be great, too)
1 lemon, used for both lemon zest and flavoring
1/4 to 1/2 C. pine nuts, lightly toasted
3 – 4 med. sized garlic cloves, cut in half lengthwise and again crosswise.
1 small bunch parsley, tops only
3 – 4 sundried tomatoes in oil, coarsely chopped
You can throw in a few capers, if you like. I didn’t, but that’s just me. Hubby likes capers, though.
4 oz. parmesean cheese (from wedge), cut into 5 – 6 pieces
sea salt (very little, just for added taste, since you’ve got the salt from the olives)
cracked black pepper
Firstly, place your pine nuts in a small saute pan and on the lowest heat, possible, toast until lightly brown (about 5 – 7 min.), stirring every so often. Set aside to cool.
In food processer, dump in: olives, tomatoes, cheese, parsley tops, pine nuts, and zest of 1 lemon, and juice of 1/8 – 1/4 lemon, salt, and pepper to taste. Pulse until ingredients become a light paste, like pesto. Taste and adjust, if needed.
And, that’s it! Simple.
Serve with a crostini or good crusty bread.
Don’t be concerned with that voice coming all the way from Cleveland. It’s just Kaukab wondering: “Why you make like dat?”
Unlike her daughter, who made two bowls-worth of the olive spread–one for violin girl’s college English class party (watch me brag); one for us–you don’t have to answer.