Caprese Olive Salad + Green Olive Pesto

Recipe by The Gourmet RD

Dude. The olive train is seriously out of control around here.  Seriously, they are coming out of my ears. And I LOVE it.  This ish, you guys.  It has olives of all shapes and sizes, and

Ingredients

• 1 cup balsamic vinegar
• 1 cup green olives (drained)
• 1 cup fresh flat-leaf Italian parsley
• 1 cloves garlic (peeled)
• ¼ cup walnuts or pine nuts
• 2 tbsp Parmesan cheese
• ¼ cup extra virgin olive oil
• dash freshly ground black pepper
• 1 pint tomatoes
• 6.70 oz jar pitted green, black & kalamata olives (drained)
• 8 oz ball fresh mozzarella or burrata (sliced)
• 1 cup fresh basil and/or flat-leaf Italian parsley leaves
• ¼ cup extra virgin olive oil
• dash coarse salt and freshly ground black pepper

Method

1. Place balsamic vinegar in a small saute pan and heat to medium-high. Allow to simmer for about 10 minutes, until balsamic has reduced and starts to thicken. Remove from heat and set aside.
   
   To make green olive pesto: Place green olives, parsley, garlic, nuts and Parmesan cheese in a food processor. Pulse and slowly drizzle olive oil into the mixture until it forms a pesto-like texture {it should have tiny chunks, but be somewhat smooth}.
   
   Mix in freshly ground black pepper. Taste and adjust seasoning, if necessary.
   
   Arrange tomatoes, olives, fresh cheese and herbs on a platter. Drizzle with olive oil, balsamic reduction and green olive pesto. Top with a dash of coarse salt and freshly ground black pepper.

View the recipe instructions at The Gourmet RD