Green olive & kale pesto
To make 3/4 cup:
12 large green olives stuffed with pimentos
1/2 cup pecans or other sweet nut
1 cup loosely packed, torn kale leaves
1-2 Tbs. olive oil
Red pepper, optional
Process nuts in a food processor until they are a medium-fine meal. Add olives and kale leaves and pulse the food processor until all ingredients are mixed and chopped fine. Add olive oil in a stream while food processor is running, until mixture is a paste. Use a little more oil if necessary. Add a pinch of crushed red pepper for spice and warmth.
• Use as a dip for raw vegetable platter
• Spoon into a hollowed out cherry tomato as an appetizer
• Roll up in baked potato skins for a cooked treat
• Serve as a sauce for a white fish dish
