Green Olive Pesto

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living Television, March 1999


  • 1 1/2 cups large or jumbo green olives, such as ascolane, pitted
  • 1/2 red onion, chopped
  • 1/4 cup pine nuts
  • 1 clove garlic, thinly sliced
  • 1/2 cup extra-virgin olive oil (approximately)


  1. In the bowl of a food processor, combine the olives, onion, pine nuts, and garlic, and blend for 1 minute. With the motor running, slowly add the olive oil until it forms into a thick, smooth paste. Allow to stand 30 minutes before using.


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