Black Olive Pesto Recipes

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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

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

This is a very simple vegan black olive pesto that has an absolutely remarkable flavour full of Mediterranean goodness. Our umami filled...

Provided by Gali & Matt

Categories     Sauces + Spreads + Marinades

Yield 2

Number Of Ingredients 7

1 cup of fresh basil leaves
¼ of a cup of black pitted olive
¼ of a cup of slow-roasted tomatoes
¼ of a cup of pine kernels
¼ of a cup of extra virgin olive oil
2 tablespoons of nutritional yeast
1 peeled clove of garlic

Steps:

  • Instructions Place all the ingredients in a food processor and process to a coarse paste. Enjoy as a pasta sauce, a spread, or as a dip. Store in a re-sealable jar in the refrigerator for up to 5 days.

Nutrition Facts : Nutrition facts 200 calories 20 grams fat

BLACK OLIVE PESTO



Black Olive Pesto image

Make and share this Black Olive Pesto recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 10m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 lb black olives, pitted, drained (preferably Gaettas)
2 tablespoons capers, drained
1 garlic clove, peeled
1 pinch red pepper flakes
4 tablespoons extra virgin olive oil

Steps:

  • Add the first 4 ingredients to a food processor; pulse to blend.
  • Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
  • The pesto can be stored, covered, in the refrigerator for up to 1 week.

Nutrition Facts : Calories 748.3, Fat 78.5, SaturatedFat 10.7, Sodium 2491, Carbohydrate 16.3, Fiber 8, Sugar 0.1, Protein 2.6

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

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

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