Basil & Olive (500 Cortlandt St) Recipe
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Ingredients
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For the Basil Pesto
For the Olive Tapenade
Method
For the Basil Pesto
- 1
Prepare the Ingredients
Wash the fresh basil leaves thoroughly and dry them. Peel the garlic cloves.
- 2
Blend the Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and Parmesan cheese. Pulse until finely chopped.
- 3
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth paste.
- 4
Season the Pesto
Season with salt and black pepper to taste. Blend again to combine.
- 5
Store the Pesto
Transfer the basil pesto to a jar or airtight container and store in the refrigerator until ready to use.
For the Olive Tapenade
- 6
Prepare the Ingredients
Pit the black and green olives if necessary. Peel the garlic clove.
- 7
Blend the Ingredients
In a food processor, combine the black olives, green olives, capers, and garlic clove. Pulse until coarsely chopped.
- 8
Add Lemon Juice and Olive Oil
Add the lemon juice and olive oil to the mixture and blend until desired consistency is reached.
- 9
Season the Tapenade
Season with black pepper to taste. Blend again to combine.
- 10
Store the Tapenade
Transfer the olive tapenade to a jar or airtight container and store in the refrigerator until ready to serve.
