Olive pesto

Method

1. Put the garlic and sea salt into the bowl of a small food processor and pulse, then add the pine nuts and pulse again until roughly chopped (be careful not to over-process).
2. Add the black olives and flatleaf parsley and pulse carefully until well mixed but still very textured.
3. Turn into a bowl and stir through the extra-virgin olive oil and mix until you have a juicy paste, seasoning as you go.