added this 18 years ago
New Orleans Muffaletta (Olive Pesto)
What you need:
3 large cloves garlic, minced
1 cup chopped pimiento stuffed green olives
1 cup pitted and chopped black olives
1/2 cup roasted sweet red peppers, cut into chunks
1/2 olive oil
What you do:
Make 24 hours ahead for best flavor, but not necessary. I use a small food processor for the olives, but peppers must be chopped by hand. Serve with a good Italian vegan bread or as a condiment for roasted Italian veggie sandwich.
Preparation Time:
10 minutes
Cooking Time:
Servings:
Recipe Category:
SO HOW'D IT GO?
I did a rif on this and added dried cranberries, pistachios and a small amount of left over baby spinach. I then mixed with israeli couscous. The mix of briny olives and sweet/tart cranberries was out of this world good!
This stuff is amazing!! We love it at our house. I used more roasted red peppers. I roasted my own and used 2 red peppers, then pealed and chopped them. For easier measuring it is 1 can black olives and 1 jar green olives. I chopped them with my hand chopper and it was perfect! I used less olive oil, about 1/4-1/3 of a cup. Yummy! Everyone I've shared this with loves it!
I will probably rinse and drain the olives to see if it will lessen the saltiness!
I think if you rinse the olives and let them soak for a little while (I'm not sure how long? I guess just try one every so often til they're right for you?) in some cold water the saltiness will lessen. I like my olives salty though, so I wouldn't know how long, but that's what I was told at least. :)
This stuff is addictive. Of course it is extremely salty, next time I will probably rinse and drain the olives to see if it will lessen the saltiness!
I had this over whole wheat cracker for supper! I couldn't stop eating it. Great recipe