Nut and Olive Pesto (PESTO AUX NOIX ET OLIVES)
Nut and Olive Pesto (PESTO AUX NOIX ET OLIVES)
NOTE: To pit the olives, place them on a work surface, cover them with parchment or waxed paper and whack them firmly yet gently with a rolling pin. This splits them open, making the pit easy to remove. In general, olives are salty so the additional salt isn’t necessary. When looking for olives, if you cannot find those mentioned below, use a generic French olive.
Nut and Olive Pesto (PESTO AUX NOIX ET OLIVES)
Nut and Olive Pesto (PESTO AUX NOIX ET OLIVES)
NOTE: To pit the olives, place them on a work surface, cover them with parchment or waxed paper and whack them firmly yet gently with a rolling pin. This splits them open, making the pit easy to remove. In general, olives are salty so the additional salt isn’t necessary. When looking for olives, if you cannot find those mentioned below, use a generic French olive.
Servings
1 1/2cups
Servings
1 1/2cups
Ingredients
  • 1 clove garlicgreen germ removed if necessary
  • Generous pinch sea salt
  • 1-1/2cup top-quality black olivessuch as Lucques or Olives de Nyons,, 8 ounces;250g pitted coarsely chopped
  • 1/2cup walnutscoarsely chopped, 50g
  • 1/4cup pine nutscoarsely chopped, 30g
  • 1cup fresh basil leaves15g
  • 9tablespoons extra-virgin olive oil140ml
  • Fine sea salt – optional
Instructions
  1. In a mortar, pound the garlic with the salt until it is a fine puree. Add the olives, the nuts, and the basil and mix until the mixture is homogeneous but still has much texture. Slowly mix in the oil. Season to taste with salt if necessary, and serve.
Recipe Notes

Little fun nut fact:  If you find two nuts in one shell where there should be only a single nut (almonds, brazil nuts, hazel nuts, etc.), eat one of them and throw the other over your head as you make a wish. After you have made your wish, you should not speak to anyone until you can answer “yes” to a question, or your wish won’t come true. (England)