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 mould when you don’t have any parties planned, this recipe will be a lifesaver.
In a previous post I stated a household rule that anything green can be pesto-ed. Olives are green. So I am only doing what needed to be done.
The final pesto, however, is not so green. This is because the olives are stuffed with bright red pimentos, and because its easier on the basil than most pesto. The recipe calls for a handful. This is deliberately vague. You don’t need a lot of basil, but you are welcome to use as much as what feels right. Same with the cheese (which you can ditch if you’re vegan). I guess what I’m saying is, this is a flexible recipe.
1 cup / 160g pimento stuffed olives
1/3 cup / 40g flaked almonds
Handful of fresh basil
A few springs fresh parsley
2 cloves garlic, chopped into chunks
A few spoonfuls of grated parmesean cheese
First, toast your almond flakes over a low heat in a frying pan. Don’t use any oil. Just dry fry them, mixing and shaking often.
Put the almonds in a food processor with the garlic and olives and pulse until its all ground up nicely. Now add the herbs and pulse a few more times until well distributed. Pour olive oil in slowly through a spout, pulsing regularly, until you get the thickness you want.
You can see I kept it pretty chunky, and it worked well for spaghetti, with some roasted veg thrown in. (yes, this is basically another spaghetti recipe in disguise. I can’t stop. It’s a sickness.)