Olive Pesto

A different way to use up canned olives!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 -6
Author Julie Wampler


  • 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


  • 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.