OLIVE PESTO
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
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
PASTA WITH BLACK OLIVE PESTO
Give the red sauce a rest! This sophisticated pasta dish is dressed with a pesto made with black olives, garlic, fresh basil and Parmesan.
Provided by My Food and Family
Categories Pasta
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, process next 4 ingredients in food processor until finely chopped. Stir in cheese and basil.
- Drain pasta; place in large bowl. Add cheese mixture; mix lightly.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 240 mg, Carbohydrate 50 g, Fiber 3 g, Sugar 2 g, Protein 11 g
BLACK OLIVE PESTO
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
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
BLACK OLIVE PESTO
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
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
CELEBRITY SALMON ON FARFALLE WITH BLACK OLIVE PESTO
Provided by Food Network
Time 46m
Yield 5 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the sambal oeleck, soy sauce, honey, thyme, rosemary, and black pepper. Marinate salmon fillets for at least 1 hour or up to 5 hours, refrigerated.
- In a food processor, combine the roasted garlic, toasted pine nuts, blanched black olives, olive oil, heavy cream, mascarpone, and Parmesan and process until a smooth paste is obtained. Pesto can be prepared while salmon is marinating.
- Cook the pasta al dente in lightly salted water and olive oil. Remove pasta from water, drain.
- Cook the marinated salmon on the grill with crisscross markings until caramelized.
- While fish is grilling, cut cherry tomatoes in halves and saute in olive oil with sun-dried tomatoes and chives. Toss pasta with the pesto and warm slightly if desired. Do not boil. For each portion, serve 1 piece of salmon over pasta with pesto, and garnish with tomato chive saute on top.
BLACK OLIVE PESTO
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
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
EGGPLANT SANDWICH WITH BLACK OLIVE PESTO
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, salt, and pepper. Coat each eggplant slice with the seasoned flour.
- In a large skillet heat 1/4 cup of the olive oil over medium-high heat and fry the eggplant slices until golden brown on both sides, adding more oil as needed. Remove the eggplant from the skillet and blot lightly on paper towels.
- Cut the focaccia in 1/2 horizontally and spread the Black Olive Pesto on the inside of both halves. Arrange the eggplant slices on 1 half of the focaccia. Layer the tomatoes and roasted peppers on top and sprinkle with cheese. Cover with the other half of the focaccia, pressing firmly to join.
- Cut the sandwich in 2 pieces. Brush each side of the focaccia with olive oil. Heat a large skillet over medium-high heat and grill both sides until golden and crispy. Place the sandwiches on a baking sheet and place in the oven for 10 minutes or until the cheese is melted and gooey.
- Cut each sandwich into 3 and serve warm.
- In a food processor puree the olives, Parmesan, olive oil, and garlic until smooth.
- Can be stored in the refrigerator for several weeks in an air tight container.
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