Olive pesto

  • for 4 people
  • Ready in 10 minutes
  • Easy
This pesto recipe is perfect for spreading onto crostini for tasty nibbles with drink.

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


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. Add the black olives and flatleaf parsley and pulse carefully until well mixed but still very textured.
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.

From May 2010

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