Month: January 2017

Black Olive Pesto

1 cup of black olives, pitted 1/2 cup of pumpkin seeds immersed in water overnight and rinsed 1 handful parsley 5 cloves of garlic, fermented 2-3 tbsp. olive oil Sea salt, pepper, chilli to taste. Blend all and enjoy. What remains left keep refrigerated, covered with oil.