1 c. firmly packed, drained pimento-stuffed green olives
1/3 c. pine nuts
1 clove garlic
1/4 tsp. salt
1 c. minced parsley
1/4 c. extra virgin olive oil
2 tbsp. grated Parmesan cheese

Mince the garlic and mash it with the salt to form a paste. Put this into a food processor, along with the pine nuts, olives, and parsley. With the motor running, add the oil in a steam; then add the cheese and blend mixture well. Serve the pesto over 1 pound cooked pasta (reserve 3/4 cup cooking water to thin the pesto). Or serve the pesto as a spread with crackers. Makes 1 1/2 cups.