1-1/2 c. pitted green olives
1/2 c. packed chopped fresh cilantro
1/2 c. chopped fresh parsley
1 c. chopped toasted pecans or walnuts*
1 large garlic clove
3 T. olive oil
2 T. fresh lemon juice
1/2 t. cayenne or to taste
*Toast nuts in a single layer on an unoiled backing tray at 350 degrees for 5-10 minutes, until fragrant and golden brown.
Place all ingredients in a food processor and whirl until well blended. Store in a sealed container for up to 10 days. Serve at room temperature.
Makes 3-1/2 cups.
Adapted from Moosewood Restaurant Celebrates cookbook, p. 353.
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