Black Olive Pesto Recipe Recipe

Name: Black Olive Pesto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Large, pitted black olives (9 ounces); 1 x Warm red chile, (2 inches, fresh); 2 sm Garlic cloves; 2 sm Shallots; 2 Tbsp. Chopped parsley leaves; 3/4 tsp Chopped thyme; 3/4 tsp Red-wine vinegar; 1/2 c. Extra-virgin extra virgin olive oil; 1 x Lemon; 1 sm Bunch fresh chives Salt

Servings: persons

1 can Large, pitted black olives (9 ounces)
1 x Warm red chile, (2 inches, fresh)
2 sm Garlic cloves
2 sm Shallots
2 Tbsp. Chopped parsley leaves
3/4 tsp Chopped thyme
3/4 tsp Red-wine vinegar
1/2 c. Extra-virgin extra virgin olive oil
1 x Lemon
1 sm Bunch fresh chives Salt

1
PREPARATION: Rinse, drain, and pat the olives dry.
2
Put them into the workbowl of a food processor fitted with the metal blade and process till minced.
3
Stem, seed, and mince the chile.
4
Peel and mince the garlic and shallots and add in them to the processor along with the chile, parsley, thyme, vinegar, and 1/4 tsp.
5
salt.
6
Pulse in the oil and adjust seasoning to taste.
7
(Can cover and chill sauce overnight.)
8
SERVING: If refrigerated, bring sauce to room tem- perature.
9
Remove and cut lemon zest into fine julienne strips (or possibly use a lemon zester).
10
Snip chives into 1-inch lengths.
11
Serve 3 to 4 Tbsp.
12
of sauce on each portion.
13
Garnish with lemon and chives.
14
A flavorful, inky pesto, made of chopped olives and seasoned with garlic and shallots, is brightened with snippets of lemon zest and chives.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 can Large, pitted black olives (9 ounces), 1 x Warm red chile, (2 inches, fresh), 2 sm Garlic cloves, 2 sm Shallots, and more.

Yes, Black Olive Pesto Recipe falls under the General 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.

Black Olive Pesto Recipe

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