Green Chile Pesto
4 oz.  Diced Green Chile
1/2 lb. whole black olives, pits removed
1/2 cup olive oil
1/2 tsp. oregano
1/2 tsp. basil
1 fresh whole lemon, squeezed
Put the pitted olives in a processor and process briefly. Add lemon juice or
olive oil. Process to a puree. Stir the oregano and the Diced Green
Chile in by hand.
Bottle and top off with olive oil. Use as a condiment. Will keep several weeks
in the refrigerator. Makes 1 to 2 cups.
Serves: 4
by Rosina Russo
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