Olive Pesto.
This olive pesto is delicious served over pasta, vegetables, or used as a sandwich spread.
Equipment
- Food Processor
Ingredients
- 230 g green olives pitted, you can use up to 50% dark olives
- 2 cloves garlic
- 30 ml lemon juice
- 2 tbsp nutritional yeast flakes
- 60 ml 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 flavor to the pesto. Feel free to experiment and find the combination of flavors that works best for you.