Ingredients
- Pulp of black olives (see the product)
- 1 rabbit
- 1 bunch of herbs (thyme, sage, bay leaf, rosemary, parsley)
- 20 gr of pine nuts
- half a glass of extra virgin olive oil
- 2 glasses of wine
recipe
In a large pan, fry the chopped aromatic herbs in the oil together with the garlic. After a few minutes add the pieces of rabbit and pine nuts. Season with salt and pepper. Cook for 45 minutes pouring occasionally the white wine. Remove from the heat, add 2 tablespoons of olive pulp to the pesto, stir well and put back on the heat for a few moments. Serve very hot
