Presto its pesto! Okay, I’m done being lame…for NOW. I’ll stop it now. Or will I? I guess you will just have to wait and see…
Is there anything easier than pesto? Or yummier? I don’t think so. Spread it over toast, stuff it into wraps, eat it as is, smear it all over a cauliflower steak and for a really fast week night feast, just toss it with pasta! The one department I think pesto is really slacking in is pasta, but I think its just because I’m not a big pasta eater.
I’ve got this little hanging pot plant that’s just bursting out of its seams with parsley, so obviously this pesto had to be made with parsley. I used cashews, for a deeper flavour, but sunflower seeds works just as great. Also you don’t have to use coconut oil, use olive oil. That was just the only thing I had around, because you know. Health and stuff.
GREEN OLIVE PESTO
- 1 cup green olives, drained
- 1 cup parsley, washed and roughly chopped
- 3 cloves garlic
- 1/4 melted coconut oil / olive oil ( use as much as needed to reach your desired consistency)
- 1/3 cup cashews
- black pepper
Place everything in a blender and pulse until desired consistency. Serve with crackers or whatever you like. See easy!