Wednesday, June 16

Green Olive Pesto

I think pesto is great. For one, it is very versitile. With this one batch of green olive pesto we were able to make pizza, pasta, sandwiches, and roasted potatoes! If made right, pesto adds tons of flavor to so many different dishes. I also like pesto because there is so many kinds you can make. Olive pesto is new to me, I have never really liked olives so don't ask me why I chose to make it. For some reason, I picked it up at the grocery store and thought, man I wish I liked olives and convinced myself to try them again. When I got home and had one I regretted the purchase. Nope, still don't like olives! That is until I tried out this olive pesto.
Maybe my dislike is for the texture? But, when whirled with some olive oil, basil, salt, and pepper....i'm loving it! Something about the tang and saltiness makes my taste buds sing! Try it out, even if you don't like olives!

Green Olive Pesto
recipe adapted from Epicurious

1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry

1/3 cup pine nuts (I used almonds)
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 cup finely chopped fresh basil (I cheated and used a Tbs of dry basil)
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan (I omitted this but pretty sure its good with!)

In a food processor purée 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.

Like I said, try it out on your pizza instead of marinara, slather it on some crusty bread, toss it with roasted potatoes or pasta, you could also use it as a sandwich spread! Get creative!


  1. sounds great! A nice twist on pesto.

    Rebekah @

  2. I'm not a pesto fan, but this one seems so different that I just might like it! And very cool that you used almonds!!

  3. That last sentence sounded very Dr. Seuss!


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