Green Olive Pesto

You already saw me add this to the timpano, but I thought I'd make a full post about it.  Pesto doesn't always have to be made with just basil, pine nuts, parmesan, and olive oil.  You can use any herbs, cheeses, or nuts that you want or even a combination.  This pesto can be used any way that you would normally use pesto.  Also, I like this recipe because fresh basil tends to be expensive, especially out of season.

Ingredients
1 cup chopped green olives (this recipe doesn't need to be exact so don't bother measuring)
1/4 cup chopped nuts (I used a mix of almonds and walnuts)
1 orange
1 clove garlic
1/3 cup olive oil
1/4 cup chopped parsley
1 tsp butter
Several tbsp grated parmesan or pecorino
salt and pepper, obviously

 Start with the olives.  Don't use canned, it just won't taste as good.  To remove the pits, I smash them under a knife and then you can pull the pit out.  After all, they're going to get processed anyway so it doesn't matter if they look squashed.  

 Meanwhile, toast your nuts in a dry pan.  

 There are two ways to zest an orange: you can peel parts off with a vegetable peeler and then julienne it, or you can use a micro-plane, shown below.  I was feeling a little crazy, so I did both.  Also, use some of the juice.  I'd say about half of it for this recipe.  

 I didn't show it but I also roughly chopped my parsley.  

 Now you're ready for the food processor (or mortar and pestle if you have one).  Start with the nuts and olives, and pulse until coarsely ground.  Then add all the other ingredients except for the oil, and pulse a few times.  Next, slowly drizzle in the oil through the feed tube until emulsified.  

 This sauce is extremely versatile.  Have it with anything you like.  

Enjoy!