If, like me, you have succumbed to the temptation to buy a 900g jar of pimento stuffed olives, and you are scratching your head on what to do with them before they grow mold and you don’t have any parties planned, this recipe will be a lifesaver.
I mean, we’ve all been there… right?
This recipe will allow you to turn that salty, flavourful yumminess into a meaningful meal, instead of just snacking endlessly on them.
With some almonds to add creaminess, herbs and cheese to take the taste soaring, you’ve got an amazing pesto. Toss into some pasta, spread over a flatbread, or mix in with roast vegetables.
For me, this worked perfectly with spaghetti and roasted red peppers.
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