Active Time
N/A
Total Time
N/A
Yield
Serves : MAKES 4 DOZEN

How to Make It

Step

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.

You May Like

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5