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Black & Green Olive Pesto

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, California
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    2-1/2 cups

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

Directions

  • 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.
Nutrition Facts
2 tablespoons: 43 calories, 4g fat (1g saturated fat), 2mg cholesterol, 224mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 fat.

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Reviews

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Average Rating:
  • dwalt2217
    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.