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    You are in: Home / Recipes / Green Olive Pesto Recipe
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    Green Olive Pesto

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Kittencalskitchen's Note:

    If you are on a low sodium diet, then this is not for you. Because of the high salt content in the green olives, I suggest to add in salt in the end of processing. Serve this with pasta or spread on crackers. If you are serving this on pasta then thin out the pesto slightly with the pasta liquid, there is enough pesto for 1 pound of pasta. I strongly suggest to triple this recipe, and then freeze in containers..... you will love this! Plan ahead the pesto needs to chill for a minimum of 4 hours to intensify flavors. All ingredients can be adjusted slightly to taste.

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    cups (a ...

    Units: US | Metric


    1. 1
      In a food processor puree the olives with the pine nuts and garlic.
    2. 2
      With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
    3. 3
      Season with pepper and salt if desired.
    4. 4
      Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
    5. 5
      Store covered in the refrigerator or freeze.
    6. 6

    Ratings & Reviews:

    • on June 15, 2010


      Simple, yummy, very much enjoyed! I substituted walnuts due to an allergy, but it was still great on homemade ciabatta. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Green Olive Pesto

    Serving Size: 1 (183 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 583.4
    Calories from Fat 537
    Total Fat 59.6 g
    Saturated Fat 8.2 g
    Cholesterol 8.8 mg
    Sodium 177.3 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 2.5 g
    Sugars 1.5 g
    Protein 9.3 g

    The following items or measurements are not included:

    pimento stuffed olives

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