Monday, August 22, 2011


If you like muffalettas, you need to try this little twist to the traditional pesto sauce. Adding black olives to the pesto (use only good-quality, brine-cured olives, not the canned supermarket kind), infuses the sauce with a touch of Mediterranean flavor characteristic of the tapenade spread – a key ingredient of the muffalettas. Also, try roasted sunflower seeds instead of pine nuts. Sunflowers seeds are very flavorful and less expensive than pine nuts.


1/2 cup black olives
1 cup fresh basil
1/2 red onion, finely chopped
1/4 cups sunflower seeds
1 clove garlic, finely chopped
1/2 cup extra virgin olive oil, approximately


In a food processor, combine olives, basil, onion, sunflower seeds, garlic and blend for a minute. With the processor running, slowly pour in olive oil until a smooth paste is formed. Allow to stand 1/2 hour before using.

No comments:


Related Posts Plugin for WordPress, Blogger...