Olive pesto recipe

By Angela Boggiano

  1. Makes 200ml; serves 4
  2. Ready in 10 minutes
  3. Rating

This pesto recipe is perfect for spreading onto crostini for tasty nibbles with drink.

tried and tested
Olive pesto


  1. 1 garlic clove
  2. Pinch of sea salt
  3. 25g pine nuts
  4. 250g pitted black olives
  5. Handful fresh flatleaf parsley
  6. 125ml extra-virgin olive oil
  7. 25g Parmesan, finely grated


  1. 1. Put the garlic and sea salt into the bowl of a small food processor and pulse, then add the pine nuts and pulse again until roughly chopped (be careful not to over-process).
  2. 2. Add the black olives and flatleaf parsley and pulse carefully until well mixed but still very textured.
  3. 3. Turn into a bowl and stir through the extra-virgin olive oil and mix until you have a juicy paste, seasoning as you go.


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