Serves: 16
Total Calories: 52
1. Place olives in food processor bowl. Cover and process until finely chopped. Add pine nuts, parsley, basil, thyme, lemon peel, capers and garlic. Cover and process until smooth. Transfer to airtight container. Cover with thin layer of olive oil. Cover and refrigerate for 2 hours to 3 days.
2. Drain off excess oil. Spoon olive mixture onto crackers. Top with Parmesan cheese.
*NOTE: To toast pine nuts spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice.
This Salsa Genovese With Shaved Parmesan recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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