Total Time
Prep 10 mins
Cook 0 mins

Also called tapenade.

Ingredients Nutrition


  1. Add the first 4 ingredients to a food processor; pulse to blend.
  2. Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
  3. The pesto can be stored, covered, in the refrigerator for up to 1 week.