- 1 cup fresh basil leaves, washed and dried -
- 4 cloves garlic -
- 1/4 cup fresh parsley -
- 1/4 cup pine nuts or walnuts, preferably toasted -
- 1 cup green olives -
- 1 cup olive oil -
- salt and pepper, to taste -
In a food processor, grind the basil, garlic, parsley, and nuts. Add the olives and pulse until chopped thoroughly. In a slow stream, pour in the oil until emulsified. Add salt and pepper. Refrigerate for at least an hour.
Try with these Pita Crisps!
This recipe originally appeared in Mishpacha Magazine.