Green Olive Pesto Recipes

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BLACK & GREEN OLIVE PESTO



Black & Green Olive Pesto image

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

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 2-1/2 cups.

Number Of Ingredients 6

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

Steps:

  • 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 : Calories 43 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 224mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

GREEN OLIVE PESTO



Green Olive Pesto image

You can really use this on just about anything. It's really good with pasta or as a topper to fish or chicken. This is one of my all-time favorite recipes.

Provided by mplsgirl

Categories     Low Protein

Time 5m

Yield 3 cups

Number Of Ingredients 5

1 1/2 cups pitted large green olives
1/2 red onion, chopped
1/4 cup pine nuts
2 garlic cloves, thinly sliced
1/2 cup extra virgin olive oil

Steps:

  • Put everything but the oilve oil in a blender and blend for one minute.
  • With motor running, slowly add oliv eoil until it forms a thick, smooth paste.
  • Allow to stand for 1/2 hour before serving.

Nutrition Facts : Calories 502.1, Fat 54, SaturatedFat 6.9, Sodium 1047.5, Carbohydrate 6.6, Fiber 2.9, Sugar 1.6, Protein 2.5

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

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

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 5

1 1/2 cups large or jumbo green olives, such as ascolane, pitted
1/2 red onion, chopped
1/4 cup pine nuts
1 clove garlic, thinly sliced
1/2 cup extra-virgin olive oil (approximately)

Steps:

  • In the bowl of a food processor, combine the olives, onion, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms into a thick, smooth paste. Allow to stand 30 minutes before using.

COLLARD GREEN OLIVE PESTO



Collard Green Olive Pesto image

Provided by Danny Toma

Categories     Condiment/Spread     Sauce     Olive     Quick & Easy     Parmesan     Collard Greens     Gourmet     Italy

Yield Makes about 2 1/4 cups

Number Of Ingredients 10

1 3/4 lb collard greens
7 large brine-cured green olives (2 1/4 ounces), pitted
2 garlic cloves, chopped
1/3 cup water
1/2 teaspoon balsamic vinegar
Scant 1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
1 oz finely grated Parmigiano-Reggiano (1/2 cup)

Steps:

  • Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
  • Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

BRIGHT GREEN PESTO AND ITS MANY USES



Bright Green Pesto and Its Many Uses image

I've been making pesto forever and have never been able to keep it bright green. It has such promise, such flavor, and I know that the pasta or whatever else I use it in will taste wonderful. But I've always been frustrated by how quickly the basil oxidizes and the color goes from bright green to drab. So I decided to try blanching the leaves very briefly to see if that would solve the problem and voilà! It did. You need to blanch the basil for only five seconds, and you don't want to blanch it for more than 10. Doing this leaches out a wee bit of the basil's vivid flavor, but not enough to change that of the pesto significantly. The texture and color are wonderful, and the pesto will keep for several days in the refrigerator (but it's best to wait until you're ready to use the pesto before adding the garlic and cheese).

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course, side dish

Time 10m

Yield 2/3 cup

Number Of Ingredients 6

2 cups tightly packed, fresh basil leaves
Salt to taste
2 tablespoons lightly toasted pine nuts or untoasted chopped walnuts
1/3 cup extra-virgin olive oil
2 garlic cloves, halved, green shoots removed
1/3 to 1/2 cup freshly grated Parmesan

Steps:

  • Bring a medium-size saucepan full of water to a boil while you rinse basil leaves. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by (a Chinese skimmer is good for this). When water comes to a boil, salt generously and add basil leaves. Push them down into the water with the back of a skimmer to submerge, count to five, then remove immediately with skimmer and transfer to ice water. Drain and squeeze out excess water.
  • Place pine nuts or walnuts in a food processor and process until finely ground. Add blanched basil and kosher salt to taste (I use 1/4 to 1/2 teaspoon) and process until finely chopped. With machine running, slowly add olive oil and continue to process for a full minute, or until the mix is reduced to a fine purée. Transfer to a bowl. You should have about 1/2 cup of purée .
  • When you are ready to use the pesto, purée garlic in a mortar and pestle, or put through a garlic press, and stir into the pesto (or if using a mortar and pestle, add the puréed basil to the mashed garlic in mortar and work garlic and pesto together with pestle). Add Parmesan and stir in. The pesto will condense when you add the cheese, so even though you've added a half-cup of cheese to the purée, you will end up with about 2/3 cup of pesto. Follow the instructions in recipes for thinning out with water.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 122 milligrams, Sugar 0 grams

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Top Asked Questions

How to make olive pesto?
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.
How long does it take to make pesto?
Can be prepared in 45 minutes or less. 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.
Can you put green Pesto on pasta?
Tossing green pesto on pasta is a dish a cut above the rest, full of flavour and easy to make. Rooted in Italian tradition, pasta twirls best with thin, oily sauces. I have tried green pesto sauce with a lot of other dishes, but nothing comes close to combining it with pasta.
What is the best way to make homemade pesto sauce?
Start with a good handful of pitted olives, add some toasted walnuts, plenty of parsley and basil, some garlic, and a little lemon juice. Start pureeing and pour in the oil until you have smooth and thick sauce.

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