Summary

Ingredients

• 200 g olives, black, pitted
• 2 cloves garlic
• 0.5 ½ handful pine nuts
• 50 g parmesan cheese
• olive oil
• 1 teaspoon butter
• salt and pepper

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Instructions

1. Peel the garlic and put it in a cutter. Cover with olive oil and mix until a viscous mass has formed. Then add the pine nuts and mix well. Finally add the pitted olives, the parmesan and a teaspoon of butter. Mix again until everything is a fairly firm mass. Season with salt and pepper, add plenty of olive oil again and mix again until the pesto has the desired consistency.
2. Can be mixed with pasta, but also tastes great on a pizza (carefully dosed) or as a filling for homemade ravioli.
3. Tip: Lasts longer in the refrigerator if you cover the pesto with a layer of olive oil.