Green Olive Pesto Palmiers Recipes

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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

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.

GREEN OLIVE PESTO



Green Olive Pesto image

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

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)

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

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