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Green Olive Pesto

Rich and creamy with pine nuts and Italian parsely
Prep Time 30 mins
Course antipasto, Main Course
Cuisine Italian
Servings 6


  • 1 cup green olives such as Castelvecchio, drained
  • cup pinenuts
  • 1 clove garlic, minced and mashed into a paste
  • 1 cup Italian flat-leaf parsley, coarsely chopped
  • ¼ cup extra virgin olive oil
  • 2 tbsp grated parmigiana


  • To pit the olives (if needed)- Smash the olives with the flat side of a chef's knife and remove and discard the pits.
  • In a food processor, add the olives, pine nuts, garlic, and parsley. Pulse to blend into a paste. With the food processor on, slowly drizzle in the olive oil and the parmigiana until blended.
  • Serve over pasta or on bread or crackers. Makes 1½ cups.
Keyword creamy pesto, green olives, pine nuts