Olive Pesto

  • Try olive pesto and switch things up at your next party

    Let’s talk olives. In pesto form.

    It seems to me that people either have a love or hate relationship with olives. Me, on the other hand, I was a hater-lover. What’s that? Well, I used to hate olives because I thought they were gross looking — like why would I want a little black round thing on my food? And then my brain came to a realization that I should probably try it before I actually hated it. Yeah, total judging a book by its cover moment. Anyway, so now I’m a lover of olives. Any kind. Whether it be straight out of a can, stuffed, in a martini (oh, especially in a martini), on a pizza, in a pesto…oh hey….you see what I did there?

    I was approached by Lindsay Olives a couple months ago to work on a photography project for them. To be honest, I’ve never heard of Lindsay Olives until two months ago. We don’t have them here, or at least I’ve never seen them at any grocery store here. I immediately jumped at the opportunity to work with them because I LOVE olives and the fact that I could make a recipe with their olives, was more than enough to convince me to jump on board! I also wanted to try their olives since we don’t have them here and from what I’ve heard from other food bloggers, their olives are definitely really good! Now I can totally vouch for that! Oh, and another great plus to olives that I read: they’re gluten-free!

    I made their California Ripe Olive Pesto and for something so easy, it was SO jam-packed with flavor. It was out of this world! I kept dipping pita chip after pita chip. It was addicting, I couldn’t stop! I could smother this all over my face and call it a rejuvenating mask too ;)

    This pesto was made with Lindsay Olive’s California black ripe pitted olives, which is their most popular and easiest to find. Definitely give this a try for a party or a light snack. All you gotta do is pretty much throw everything in a food processor and let ‘er rip! Done in about 5 minutes! What more could you ask for? Oh, right, hand me another bag of pita chips, please..

    Olive Pesto

    A different way to use up canned olives!
    Prep Time: 5 mins
    Cook Time: 5 mins
    Total Time: 10 mins
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4 -6
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    Ingredients

    • 1 cup black pitted olives
    • 1/3 cup basil leaves
    • 2 tbsp pine nuts, toasted
    • 1/4 cup grated Parmesan cheese
    • 1/8 tsp ground pepper
    • 1/8 tsp salt
    • 1/2 cup olive oil

    Instructions

    • In a small skillet, toast your pine nuts over medium heat until they're brown on each side, about 5 minutes. Watch them carefully so they don't burn.
    • In a food processor, add your olives, basil, pine nuts, cheese, pepper and salt. Slowly add the olive oil through the feed tube while pulsing.
    • Serve with crostini or pita chips or with pasta or rice.

    Notes

    This is a sponsored post by Lindsay Olives. I was compensated for my work, however, opinions are always my own.

  • 16 Comments
    Julie Wampler of Table for Two
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    Comments

  • brandi says:

    we LOVE olives! i’ve got to make this.

  • Gina @ Running to the Kitchen says:

    I can’t fathom hating olives, lover all the way over here! I used to stick them on each of my fingers as a kid at holidays (because there was always a bowl of them out for appetizers) and eat them individually off each finger. Making a pesto with them…genius :)

  • Megan {Country Cleaver} says:

    The best part about olives as a kid was putting them on the ends of your fingers and eating them! How could you hate olives, even in your mind? Weirdo. hahaha You know i luvaya. :)

    Either way, I’m glad you came around to the dark-side. And this looks fantastic.

  • sally @ sally's baking addiction says:

    love olives, love pesto.. and i think i love you for posting this recipe :) looks SO dang good Julie. i’d spread that all over some crunchy pita chips.

  • Bev Weidner says:

    DU.LISH.

    I’m doing that same project for them after our remodel. Totes excited!

    I want to lick that pesto.

  • Bee (Quarter Life Crisis Cuisine) says:

    I am a BIG Olive fan so this would be PERFECT for me :) easier to make than a taupenade for sure!

  • Cassie says:

    I’m an olive lover. Pesto is a great idea. Love this!

  • Sally @ Spontaneous Hausfrau says:

    With that ingredient list, I can see myself wiping it all over my face, too! Definitely making this one soon!

  • Julia {The Roasted Root} says:

    Delicious dip! Anything that can be made in a blender or food processor, I’m all over! Thanks for a tasty snack.

  • claire @ the realistic nutritionist says:

    Oh MY GOSH. I just love you. What a fabulous idea! I’d eat this on…well, everything. I’m pretty obsessed with olives.

    Here’s my idea, you have this lovely dip at your house warming and I’ll bring the toasty bread? (and wine, of course).

  • Chung-Ah | Damn Delicious says:

    I’m like a weird olive-lover. I can’t eat them by itself or in a martini but I love them in pizzas and pasta dishes. I think if it’s mixed in with a bunch of stuff, I’ll love it, so I’m sure I’ll love this pesto. After all, I love every kind of pesto so there’s no doubt about this one!

  • Jackie says:

    I did some stuff for Lindsay Olives too! It must be a west coast thing, they are all over here. and I am a LOVER of olives.

  • Villy @ For the love of Feeding says:

    I adoooore olives!! In any form! (my Greek origin has probably something to do with that :) )
    I could eat this with a spoon!

  • Beth says:

    I also used to hate olives for a long time. My mom would always open up a can of olives to have with cheese and crackers before a party and I couldn’t stand them. Since then I’ve totally come around on fancy olives. With meyer lemon and garlic? stuffed with feta cheese? yes please, all around.

  • Shazia says:

    Already an olive lover but never tried olive pesto before. I Will try to whip some up soon.

  • 5 Hassle-Free Ways to Simplify Mealtime