Black Olive And Tomato Pesto Recipe – a delicious recipe with black olives, Extra virgin olive oil, Tomato paste, oregano, Garlic, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
* Note: Vermicelli or possibly linguine is the recommended pasta for this dish.
2
Put several qts of water on to boil for the pasta.
3
Drain the olives and puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 c. of the Parmesan in a food processor or possibly blender to a thick, homogeneous paste consistency.
4
Cook the pasta till al dente and drain well.
5
Toss in a hot bowl with the pesto.
6
Serve immediately, passing aditional Parmesan.
7
This recipe serves 8.
8
Comments: This tantalizing pesto is a quickie to prepare.
9
The calamata or possibly Greek olives add in special pizzazz.
10
A tart salad or possibly a platter of crisp, raw bell pepper strips and garlic bread would be most welcome on the side.
1026
kcal
Calories
23
g
Fat
162
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 c. Pitted black olives liquid removed, 1/4 c. Firmly packed calamata or possibly Greek olives minced, 2 Tbsp. Extra virgin olive oil, 1/3 c. Tomato paste, and more.
Yes, Black Olive And Tomato Pesto Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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