HOME FLIP		OLIVE WALNUT PESTO INGREDIENTS 1 cup green olives 1 cup kalamata olives 1 cup walnut 1 tablespoon capers zest of lemon juice of lemon ¼ cup extra virgin olive oil 1 clove garlic pepper to taste OPTIONAL: feta or parmesan METHOD Wash olives and capers to remove brine or excess salt. Remove pips from olives. Process all ingredients into a chunky paste. NOTES Can be used as a pasta sauce, to stuff jacket potatoes, in sandwiches, on dried biscuits & hellip.