Olive Pesto

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Allergen Free
|
Dairy Free
|
Egg Free
|
Gluten Free
|
Low FODMAP
|
nut free
|
Paleo
|
Vegetarian

This olive pesto is delicious served over pasta, vegetables, or used as a sandwich spread.

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Olive Pesto

This olive pesto is delicious served over pasta, vegetables, or used as a sandwich spread.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 289 kcal

Ingredients
 

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.
Keyword Allergen Free, Dairy Free, Egg Free, Gluten Free, Low FODMAP, nut free, Paleo, Vegetarian
Tried this recipe?Mention @catrionas.kitchen or tag #catrionaskitchen!

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AuthorCatriona

Food blogger, Recipe Creator, Jewellery Designer