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California Ripe Olive Pesto

Dietitian Jess

Ingredients

  • 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

  1. Combine black olives, vinegar, sea salt, and basil in a shallow dish with lid to store in fridge overnight- make sure thoroughly combined
  2. The next day add that mixture to a food processor along with walnuts and garlic
  3. Puree
  4. Serve cold, feel free to top with scallions or more olives