Nicoise Olive and Mint Pesto | The Olive Oil Source

Nicoise Olive and Mint Pesto

Source: Chef Barb, Figueroa Farms Boutique
July 01, 2010


1 cup Nicoise olives (or other strong black olives, such as Kalamata), pitted
1/2 cup chopped mint, loosely packed
3 tablespoons The Olive Oil Source medium extra virgin olive oil
1 clove garlic, minced
1 shallot, minced
2 teaspoons lemon juice
1/2 teaspoon lemon zest
salt and pepper to taste
1/2 cup crumbled feta cheese
small mint leaves for garnish

In a blender or food processor, process the olives, mint, shallots, and garlic. Add the olive oil, lemon juice, and lemon zest. Process until the mixture is smooth, scraping down the sides of the blender or bowl with a rubber spatual as needed. Season to taste with the salt and pepper.

Spread pesto on top of cracker. Top with crumbled feta cheese. Garnish with small mint leaves.