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This recipe comes from our good friends Judith Dunbar Hines and Rick Delby at World Kitchen, a culinary program that takes place at Gallery 37, sponsered by the wonderful City of Chicago.
Puree 4 cups basil leaves with 1/4 cup pine nuts, 2 garlic cloves, and a pinch of salt. Add 2/3 cup freshly grated Parmesan, then slowly add 1/2 cup olive oil until a thick creamy paste forms…it may not take up all of the oil. Store for one month in the refrigerator or freeze, tightly wrapped. Add to cooked pasta, sauted vegs, dips, and sauces.
Olive pesto: Combine 1 cup pitted and chopped black calamata or Italian olives, 2 chopped garlic cloves, 1/4 cup fresh chopped parsley, and 1 tablespoon fresh thyme leaves. Puree in food precessor, adding 5 tablespoons olive oil until combined, but not too smooth. Season with black pepper as desired. Use as a dip or spread, or add a tablespoon to prepared tomato sauce for vegs or pasta.
This recipe was provided by The Spice House.