Black Green Olive Pesto Recipes

BLACK OLIVE PESTO

Black Olive Pesto image

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

Ingredients

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

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

BLACK OLIVE PESTO

Black Olive Pesto image

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

Provided by quixoposto

Categories Sauces

Time 15m

Yield 1 pt

Number Of Ingredients 8

Ingredients

1 tablespoon pine nuts
2 ounces olive oil
5 tablespoons pecorino cheese, grated
1 teaspoon minced garlic
4 anchovy fillets
3/4-1 cup olive oil
1 cup black kalamata olive, pitted
2 cups parsley (leaves only)

Steps:

Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.

Nutrition Facts : Calories 2225.7, Fat 241.3, SaturatedFat 33, Cholesterol 13.6, Sodium 1831.1, Carbohydrate 18, Fiber 8.6, Sugar 1.4, Protein 10.7

GREEN OLIVE PESTO

Green Olive Pesto image

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

Ingredients

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

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.

PISTACHIO-OLIVE PESTO

Pistachio-Olive Pesto image

If you like pesto and tapenade, you'll adore this basil-and-pistachio sauce with chunks of black olive.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

Ingredients

1/3 cup lightly toasted pistachios
3 cups loosely packed fresh basil
1 teaspoon chopped garlic
Pinch of red pepper flakes
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped Kalamata, Gaeta or nicoise olives

Steps:

Put the pistachios in a food processor and pulse until finely ground. Add the basil, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the olives.

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