New Orleans Muffaletta (Olive Pesto)

Ingredients (use vegan versions):

• 3 large cloves garlic, minced
• 1 cup chopped pimiento stuffed green olives
• 1 cup pitted and chopped black olives
• 1/2 cup roasted sweet red peppers, cut into chunks
• 1/2 olive oil

Directions:

Make 24 hours ahead for best flavor, but not necessary. I use a small food processor for the olives, but peppers must be chopped by hand. Serve with a good Italian vegan bread or as a condiment for roasted Italian veggie sandwich.

Preparation time: 10 minutes