Black Green Olive Pesto Food

OLIVE PESTO

Olive Pesto image

With just 6 ingredients, 5 minutes and a food processor, this olive pesto is easy and delicious. Perfect with crostini as an appetiser recipe, it's also wonderful mixed through pasta.

Provided by Marie Roffey

Categories Accompnaniement Condiment Sauces

Time 5m

Number Of Ingredients 6

Ingredients

1 cup lightly packed fresh parsley leaves ((25g / 0.9oz))
1 cup pitted Kalamata olives, lightly packed ((notes))
1 large clove garlic, peeled
½ cup finely grated parmesan ((35g / 1.2oz))
¼ cup flakes almonds
⅓ cup light extra virgin olive oil

Steps:

Place the olives, parsley, garlic, parmesan and almonds into a food processor and blitz until quite fine.
With the processor on low, slowly drizzle in the olive oil until all combined.
Check the texture and blitz to the smoothness you desire.

Nutrition Facts : ServingSize 33 g, Calories 111 kcal

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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

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