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Photo by: Photo: Becky Luigart-Stayner; Styling: Buffy Hargett

Olive Pesto

We suggest spooning it over goat cheese or warm brie for an easy party appetizer.

  • Yield: Makes about 2 cups

Ingredients

  • 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

Preparation

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

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Olive Pesto Recipe

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