Olive Pesto

Name: Olive Pesto
Total time: 10 min
Yield: Makes about 2 cups
Ingredients: 1 (7-oz.) jar pitted kalamata olives, drained; 1 (7-oz.) jar pimiento-stuffed Spanish olives, drained; ¼ cup grated Parmesan cheese; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 3 to 4 garlic cloves; 1 teaspoon pepper; 1 teaspoon smoked paprika

1 Rating

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

Recipe by Southern Living June 2011

Gallery

Credit: Becky Luigart-Stayner; Styling: Buffy Hargett

Recipe Summary test

hands-on:

10 mins

total:

10 mins

Yield:

Makes about 2 cups

Ingredients

1 (7-oz.) jar pitted kalamata olives, drained
1 (7-oz.) jar pimiento-stuffed Spanish olives, drained
¼ cup grated Parmesan cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 to 4 garlic cloves
1 teaspoon pepper
1 teaspoon smoked paprika

Directions

Step 1
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed.

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Olive Pesto

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Ingredients

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Olive Pesto

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Olive Pesto