An twist on traditional pesto. Use as a spread, on pasta, or pizzas. Don't over process. Source: Michael Roberts, Trumps, Los Angeles, printed in the San Jose Mercury News 3/4/1987
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Units: US | Metric
- 1Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
- 2Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
- 3Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.
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Nutritional Facts for Black Olive Pesto
Serving Size: 1 (500 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2225.6
- Calories from Fat 2172
- Total Fat 241.3 g
- Saturated Fat 33.0 g
- Cholesterol 13.6 mg
- Sodium 1831.0 mg
- Total Carbohydrate 18.0 g
- Dietary Fiber 8.6 g
- Sugars 1.3 g
- Protein 10.6 g
The following items or measurements are not included: