Olive pesto
  • Serves icon Serves 4
  • Time icon Ready in 10 min

This pesto recipe, made with black olives, is perfect for spreading onto crostini for tasty nibbles with drink. Just picture yourself on a summer’s evening, Aperol spritz in hand…

Ingredients

  • 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

Method

  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.

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