Ingredients for Black Olive Pesto
- 1/2 cup pine nuts
- 6 ounces olive oil
- Pecorino Cheese
- 2 cloves garlic (minced)
- Anchovy Fillets
- Kalamata Olive
- 1/4 cup packed fresh parsley leaves
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How to Make Black Olive Pesto
- Combine 1/2 cup pine nuts, 2 ounces olive oil, 1/2 cup grated Parmesan cheese, 2 cloves garlic (minced), and 2 anchovy fillets (finely chopped) in a food processor.
- Pulse until the mixture is coarsely chopped, with a slightly chunky texture.
- With the food processor running, slowly drizzle in an additional 4 ounces of olive oil until the mixture is thick and just begins to separate slightly.
- Add 1/2 cup pitted Kalamata olives (roughly chopped) and 1/4 cup packed fresh parsley leaves. Pulse until just combined, keeping a slightly coarse texture.
- Taste and adjust seasoning as needed. Enjoy the delightfully gritty texture – don't over-process!
Nutrition Information (Approximate per serving)
Sodium
76 g
Sugar
5g
Fat
165g
Carbs
6g
