Walnut, Black Olive & Truffle Pesto

This Walnut, Black Olive & Truffle Pesto is a spread on crispy buttered toast, a dip for fries and turns into a pasta sauce when added to cream or even just plain hot pasta. It’s so good and so easy to make and keep in your fridge for some quick meals.

Here’s what you’ll need

Time: 10 Minutes | Makes: 1 Jar

2 cups fresh basil
1 cup parmesan, grated
1 teaspoon garlic
1 cup walnuts
1/3 cup black olives
1/2 cup olive oil
1 tablespoon black truffle
Salt to taste

Blend all the ingredients together in a food processor and adjust salt to taste. Place in a glass jar and refrigerate for up to a month.