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Green Olive Pesto

  Firmly packed drained pimiento stuffed green olives 1 Cup (16 tbs), rinsed well and patted dry
  Pine nuts 1⁄3 Cup (5.33 tbs)
  Garlic 1 Clove (5 gm), minced and mashed to a paste
  Salt 1⁄4 Teaspoon
  Finely chopped fresh parsley leaves 1 Cup (16 tbs)
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Freshly grated parmesan 2 Tablespoon

In a food processor puree the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well.
Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto or serve the pesto as a spread with crackers.

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