Olive Pesto
Serving Size
500ml
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 200 g Black Pitted Olives (240g Whole Olives)
- 15 g Basil Leaves
- 5 ml Rosemary, chopped
- 40 g Pine Nuts, Almonds, Macadamia or Pecans toasted
- 40 g Parmesan Cheese, grated
- 5 ml Ground Black Pepper
- 2,5 ml Salt
- 125 – 150ml ml Olive Oil
Instructions
Toast the nuts extra flavour:
- In a medium skillet, toast the nuts over medium heat, stirring frequently, until nice and fragrant, 3 to 5 minutes. Pour the toasted nuts into a bowl to cool for a few minutes.
Make the pesto:
- Combine all the ingredients (except the olive oil) in a bowl of a food processor. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary.
- Taste, and adjust seasoning if necessary.
- Add more Parmesan if you’d like a creamier pesto.
Notes
Store leftover pesto in the refrigerator, covered, for up to 1 week. You can also freeze pesto—my favorite way is in an ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.
Calories
180
7.5%
Fat
16 g
24%
Saturated
3.0 g
15%
Carbs
5.8 g
2%
Protein
5.6 g
Fiber
2.5 g
10%
Sugar
0.4 g
Sodium
579 mg
24%
Trans fat
0.0 g
Cholesterol
6.8 mg
2.3%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
