Olive Pesto

2 garlic cloves, roughly chopped
large bunch parsley
large bunch Basil
1 sprig Rosemary
4 sun-blushed tomatoes
150g pitted black olives
4 tbsp freshly grated Parmesan cheese
5 tbsp extra virgin olive oil

Place the garlic, and herbs in a food processor and blend until finely chopped. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.