California Ripe Olive Pesto
Ingredients
- 1 can California Ripe Black Olives, drained
- 1/4 cup red wine vinegar
- Sprinkle of sea salt
- 1 tsp dried basil
- 1/4 cup walnuts
- 1 clove garlic
Directions
- Combine black olives, vinegar, sea salt, and basil in a shallow dish with lid to store in fridge overnight- make sure thoroughly combined
- The next day add that mixture to a food processor along with walnuts and garlic
- Puree
- Serve cold, feel free to top with scallions or more olives
