Kalamata Olive Pesto Recipes

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ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES



Orzo with Sun-Dried Tomatoes and Kalamata Olives image

A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.

Provided by Karli Shanklin

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 2

Number Of Ingredients 6

⅔ cup orzo pasta
½ cup chopped sun-dried tomatoes
½ cup pitted kalamata olives
½ cup pesto
½ cup grated Parmesan cheese
1 tablespoon olive oil, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  • Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g

MEDITERRANEAN PESTO PIZZA



Mediterranean Pesto Pizza image

This pizza is great for those who want a change from ordinary pizza. It is great with naan or Greek pita flatbreads!

Provided by oopretttynpinkoo

Categories     Main Dish Recipes     Pizza Recipes

Time 16m

Yield 2

Number Of Ingredients 5

2 tablespoons prepared pesto
2 (6 inch) Greek pita flatbreads
½ cup feta cheese
2 small tomatoes, chopped
8 pitted Kalamata olives

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread pesto onto each pita; top with feta cheese, tomatoes, and Kalamata olives. Place each pita onto a baking sheet.
  • Bake in the preheated oven until cheese is melted, 6 to 8 minutes.

Nutrition Facts : Calories 439.9 calories, Carbohydrate 36.4 g, Cholesterol 61.1 mg, Fat 25.2 g, Fiber 2.8 g, Protein 17.3 g, SaturatedFat 11.9 g, Sodium 1339.2 mg, Sugar 5.6 g

FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO



FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO image

Categories     Olive     Pasta     Poach     Vegetarian

Yield 4 servings

Number Of Ingredients 15

1 fresh jalapeno pepper, seeded and sliced
2 medium cloves garlic, smashed and peeled
3 tablespoons chopped Vidalia onion
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
3/4 cup packed fresh basil
1 (9 ounce)jar pitted Kalamata olives, drained, 3 tablespoons brine reserved
6 ounce sundried tomatoes in olive oil, drained and sliced, 2 tablespoons of their oil reserved
1 teaspoon red wine vinegar
1 tablespoon extra virgin olive oil
1 (9 ounce) package fresh refrigerated fettucini
Sea salt and freshly ground pepper to taste
Long thin zests of 1 lemon
4 large scallions, thinly sliced on the diagonal
1/4 cup grated Parmesan cheese

Steps:

  • Set a large pan of lightly salted water ib high heat to come to a full rolling boil. In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.

KALAMATA OLIVE PESTO



Kalamata Olive Pesto image

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

Provided by Moody

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

1/2 cup kalamata olive, minced
4 cloves garlic
2 cups fresh basil, packed
3 tablespoons extra virgin olive oil
2 tablespoons parmesan cheese, freshly grated

Steps:

  • Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.

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Top Asked Questions

How do you make kalamata olive spread?
This Kalamata olive spread (also called tapenade) is used in Italian cuisine to add big flavor to sandwiches. It’s one of our simplest olive recipes! Use an immersion blender, mortar and pestle, or small food processor* to blend all ingredients together until smooth. Store in a sealed container in the refrigerator.
How to cook orzo pasta with tomatoes?
Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level. Plum tomatoes can be used in place of sundried tomatoes.
What is the best way to make orzo salad?
Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.

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