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Black & Green Olive Pesto Recipe
Black & Green Olive Pesto Recipe photo by Taste of Home

Black & Green Olive Pesto Recipe

Publisher Photo
This simple, flavorful pesto is perfect for an impromptu gathering. "I like that I can store it in an air tight container in the fridge for several weeks." GaleLynn Peterson, Long Beach, CA
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 20 servings

Ingredients

  • 1 cup pimiento-stuffed olives
  • 1 cup pitted ripe olives
  • 1/2 cup grated Parmesan cheese
  • 2 garlic cloves, halved
  • 2 tablespoons plus 1 teaspoon olive oil
  • Assorted crackers

Nutritional Facts

2 tablespoons (calculated without crackers) equals 43 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 224 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Directions

  1. In a food processor, combine the first four ingredients; cover and pulse until finely chopped. While processing, gradually add oil in a steady stream. Serve with crackers. Yield: 2-1/2 cups.
Originally published as Black & Green Olive Pesto in Taste of Home April/May 2010, p46

Nutritional Facts

2 tablespoons (calculated without crackers) equals 43 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 224 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Black & Green Olive Pesto

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Reviewed Aug. 29, 2011

"I made this and took it to a ladies night along with a small baguette loaf, sliced. I was secretly told by several attendees that it was their favorite dish of the evening! So simple and delicious! When I have made it again, I just put a small drizzle of olive oil in, more is not necessary."

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