red,rocket,olive pestop

Olive pesto

  • Serves 4
  • Ready in 10 min
  • Easy
This pesto recipe is perfect for spreading onto crostini for tasty nibbles with drink. (The pesto is on the back right of the picture)

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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

Main Ingredients:

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