Black & Green Olive Pesto Recipe
- 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
- 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.
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.
Reviews for Black & Green Olive Pesto
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.