The Frugal Kitchen: Black Olive Pesto Pasta

Yesterday was a lazy day for DD and I, but I still needed to get supper on the table.  I looked through my cabinets and decided to make a black olive pesto/tapenade to serve on pasta.

Black Olive Pesto

1 large can black olives, drained
1 small can sliced mushrooms
2 garlic cloves
1 handful of fresh parsley or 1 tablespoon dried
1/4 to 1/2 teaspoon red pepper flakes, to taste
olive oil, enough to get right consistency

Add all ingredients, except oil, to the food processor bowl.  Pulse until you reach a fine consistency.  Add olive oil until it reaches a paste consistency.  Heat in a large pan until hot, then add your al dente pasta.  Mix well and serve.

This was a hit with my family and super easy to put together.  Enjoy!

God bless,
Pam