Black Green Olive Pesto Recipes

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BLACK OLIVE PESTO

Make and share this Black Olive Pesto recipe from Food.com.

Provided by English_Rose

Categories     Spreads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Black Olive Pesto image

Steps:

  • Place the garlic, and herbs in a food processor and blend until finely chopped.
  • Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
  • Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
  • Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

Nutrition Facts : Calories 246.7, Fat 22.6, SaturatedFat 3.8, Cholesterol 4.4, Sodium 409, Carbohydrate 9.6, Fiber 3.6, Sugar 3.5, Protein 4.3

2 garlic cloves, roughly chopped
1 bunch fresh flat leaf parsley
1 bunch fresh basil
1 sprig fresh rosemary
4 sun-blushed tomatoes
5 ounces pitted black olives
4 tablespoons parmesan cheese, freshly grated
5 tablespoons extra virgin olive oil

GREEN OLIVE PESTO

Categories     Condiment/Spread     Sauce     Food Processor     Garlic     Olive     No-Cook     Vegetarian     Quick & Easy     Parmesan     Pine Nut     Parsley     Gourmet

Yield Makes about 1 1/2 cups

Number Of Ingredients 6



Green Olive Pesto image

Steps:

  • In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

1 cup firmly packed drained pimiento-stuffed green olives, rinsed well and patted dry
1/3 cup pine nuts
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 cup finely chopped fresh parsley leaves
1/4 cup extra-virgin olive oil
2 tablespoons freshly grated Parmesan

GREEN OLIVE PESTO

You can really use this on just about anything. It's really good with pasta or as a topper to fish or chicken. This is one of my all-time favorite recipes.

Provided by mplsgirl

Categories     Low Protein

Time 5m

Yield 3 cups

Number Of Ingredients 5



Green Olive Pesto image

Steps:

  • Put everything but the oilve oil in a blender and blend for one minute.
  • With motor running, slowly add oliv eoil until it forms a thick, smooth paste.
  • Allow to stand for 1/2 hour before serving.

Nutrition Facts : Calories 502.1, Fat 54, SaturatedFat 6.9, Sodium 1047.5, Carbohydrate 6.6, Fiber 2.9, Sugar 1.6, Protein 2.5

1 1/2 cups pitted large green olives
1/2 red onion, chopped
1/4 cup pine nuts
2 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil

GREEN OLIVE PESTO

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.

Provided by Kittencalrecipezazz

Categories     Sauces

Time 5m

Yield 1 1/2 cups (approx)

Number Of Ingredients 8



Green Olive Pesto image

Steps:

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

Nutrition Facts : Calories 583.4, Fat 59.7, SaturatedFat 8.2, Cholesterol 8.8, Sodium 177.3, Carbohydrate 8.2, Fiber 2.5, Sugar 1.6, Protein 9.4

1 cup pimento stuffed olive (firmly packed and dried very well)
1/3 cup pine nuts
2 teaspoons fresh garlic (or to taste)
1 cup fresh parsley, finely chopped
1/4 cup olive oil
3 tablespoons grated parmesan cheese
black pepper
salt (optional)

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