This pesto goes well with whole-wheat or regular fusilli served with a Romaine Salad with Pine Nuts and Garlic Vinaigrette Dressing (page 34) and a warm slice of fresh rustic bread. It also makes a great base sauce when making a Vegetable pizza (page 218).

• 1 jalapeño or Serrano pepper, stemmed, seeded
• ½ cup good black olives, pitted
• 1-2 cloves garlic, peeled, halved
• ¼ cup pine nuts, toasted
• 2 tablespoons olive or canola oil
• ¼ tablespoon salt
• ¼ teaspoon freshly ground pepper
• Fresh lemon juice from one lemon (optional)

Place pepper, olives, garlic, and pine nuts in a food processor. Pulse until smooth, adding oil one tablespoon at a time, until smooth. One or two tablespoons of water can be added if pesto appears too dry. Add salt and pepper to taste. Squeeze lemon juice into mixture and stir. Serve with your choice of pasta.

Hints:

Spread pesto on bread and make pesto bread instead of garlic bread.

Miso added to pesto adds a salty, cheese-like flavor.