Olive Pesto

Southern Living
Olive PestoRecipe
Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
We suggest spooning it over goat cheese or warm brie for an easy party appetizer.
Makes about 2 cups


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1 (7-oz.) jar pitted kalamata olives, drained
1 (7-oz.) jar pimiento-stuffed Spanish olives, drained
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 to 4 garlic cloves
1 teaspoon pepper
1 teaspoon smoked paprika


Hands-on: 10 Minutes
Total: 10 Minutes

Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.

Created date

May 2011