Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Olive Pesto
A different way to use up canned olives!
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Servings:
4
Author:
Julie Chiou
Ingredients
1/2
1x
2x
3x
1
cup
black pitted olives
⅓
cup
basil leaves
2
tablespoon
pine nuts
toasted
¼
cup
grated Parmesan cheese
⅛
teaspoon
ground pepper
⅛
teaspoon
salt
½
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
Source:
Lindsay Olives