Olive Pesto
This olive pesto is delicious served over pasta, vegetables, or used as a sandwich spread.
Equipment
Ingredients
- 230 g (1 cup) green olives_ pitted, you can use up to 50% dark olives
- 2 cloves garlic
- 30 ml (2 tbsp) lemon juice
- 2 tbsp nutritional yeast flakes_
- 60 ml (¼ cup) olive oil_
- salt_
- black pepper_
Instructions
- In a food processor or blender, combine the olives, garlic, lemon juice, and nutritional yeast.
- Pulse until the mixture is well combined and the olives are finely chopped.
- With the machine running, slowly drizzle in the olive oil.
- Season with salt and pepper to taste.
- Serve the pesto immediately, or transfer it to an airtight container and store in the refrigerator for up to 3 days.
Notes
If you would like to add some herbs to the pesto, you can try using a small amount of mint, dill, or cilantro. These herbs can add a refreshing and bright flavour to the pesto. Feel free to experiment and find the combination of flavours that works best for you.
Nutrition Facts
Olive Pesto
Amount per Serving
Calories
289
% Daily Value*
Fat
26.1
g
40
%
Saturated Fat
2.1
g
13
%
Sodium
1197
mg
52
%
Potassium
136
mg
4
%
Carbohydrates
6.8
g
2
%
Fiber
1.3
g
5
%
Calcium
7
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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