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Olive pesto
- Published: 30 Apr 10
- Updated: 18 Mar 24
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…
![Olive pesto](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/659027-1-eng-GB_olive-pesto.jpg)
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
- 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).
- Add the black olives and flatleaf parsley and pulse carefully until well mixed but still very textured.
- Turn into a bowl and stir through the extra-virgin olive oil and mix until you have a juicy paste, seasoning as you go.
- Recipe from May 2010 Issue
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