Name: Green Olive Pesto
Yield: Makes about 1 1/2 cups
Ingredients: 1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry; 1/3 cup pine nuts; 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt; 1 cup finely chopped fresh parsley leaves; 1/4 cup extra-virgin olive oil; 2 tablespoons freshly grated Parmesan

Can be prepared in 45 minutes or less.

Recipe information

Yield
Makes about 1 1/2 cups

Ingredients

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

1/3 cup pine nuts

1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

1 cup finely chopped fresh parsley leaves

1/4 cup extra-virgin olive oil

2 tablespoons freshly grated Parmesan

Preparation

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. 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.

TagsSauce Olive Pine Nut Nut Garlic Root Vegetable Vegetable Parmesan Cheese Dairy Dinner Lunch Gluten Free Vegetarian Easy Food Processor Gourmet

Recipe notes

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