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Serves : MAKES 4 DOZEN

How to Make It


In a food processor, combine the olives with the orange juice, olive oil, fennel seeds and orange zest and process to a coarse paste. Scrape into a bowl and season with salt. Spread each toast with 1 teaspoon of pesto and serve.

Make Ahead

The pesto can be refrigerated for up to 2 days.

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