New Orleans Muffaletta (Olive Pesto)

What you need:

3 large cloves garlic, minced
1 cup chopped pimiento stuffed green olives
1 cup pitted and chopped black olives
1/2 cup roasted sweet red peppers, cut into chunks
1/2 olive oil

What you do:

Make 24 hours ahead for best flavor, but not necessary. I use a small food processor for the olives, but peppers must be chopped by hand. Serve with a good Italian vegan bread or as a condiment for roasted Italian veggie sandwich.

Preparation Time:

10 minutes

Cooking Time:

Servings:

Recipe Category:

Miscellaneous Spreads