Appetizers- Black Olive Pesto

Serves 121 eggplant, sliced and roasted1 cup red onion, diced4 cups pitted Kalamata olives1/4 cup lemon juice1/2 cup extra virgin olive oil1 cup fresh basil, chopped2 cups finely grated Parmesan cheese1 cup pine nuts, toastedCombine all of the ingredients and mix in a food processor. The consistency should be slightly chunky. Serve with pita bread, cut into quarters.Bunuelos de Patatas con Chorizo (Potato Puffs With Chorizo)Serves 6 to 81 pound potatoes, peeled, cut into eighths1 3-ounce chorizo, casing removed and sausage crumbled1/2 cup all-purpose flour1 teaspoon salt, plus additional to taste1/2 teaspoon freshly ground black pepper2 eggs, separatedoil for deep fryingBring 3 cups of salted water to a boil. Add the potatoes and cook until tender. Drain, reserving the cooking water. Put the potatoes in a bowl and mash them with a potato masher. Add some of the cooking liquid to the potatoes and stir until thick and creamy.Heat a small skillet and cook the chorizo, chop coarsely, and set aside.Combine the flour, teaspoon of salt, and pepper. Stir in the potatoes, chorizo, and egg yolks. Combine well. Beat the egg whites to firm peaks. Fold the egg whites into the potato mixture. Heat oil to about 360 degrees F. Drop the potato mixture by small teaspoonfuls into the hot oil. Cook until golden. If the potatoes cook too quickly, they will be creamy in the center instead of doughy. Remove the puffs to paper towels to drain.When all the puffs are cooked, sprinkle them with salt and serve immediately in a napkin-lined basket.and#151;Recipe from A Season in Spain, by Ann and Larry Walker, Simon and Schuster, NY.