1. 1 cup Black, Green Olives (Pitted) 
2. ¼ cup fresh Basil leaves
3. ¼ cup Walnuts
4. 1 green Chili
5. 3 tbsp. extra virgin Olive oil
6. Salt to taste
7. 2 tbsp. freshly squeezed Lemon juice
8. 1 inch ginger peeled and chopped

Directions

1. Put all the ingredients in a small jar of the food processor, and pulse. 
2. Keep scraping the sides of the jar in between.
3. Add a little olive oil to adjust the consistency.
4. Blend it to a semi coarse consistency (not very fine).
5. Scoop out into an airtight container.
6. (This can be used for 4-5 days, if refrigerated).

Serve the pesto with toasted bread, can also be used as a bruschetta topping.

Makes a great filling for sandwiches.