Kalamata Olive Pesto
Elevate your culinary repertoire with this bold and savory Kalamata Olive Pesto recipe—a Mediterranean-inspired twist on a classic sauce. Bursting with briny Kalamata olives, fresh basil, nutty Parmesan, and toasted pine nuts, this vibrant pesto comes together in just 10 minutes with no cooking required. The addition of garlic, fresh lemon juice, and a drizzle of extra-virgin olive oil perfectly balances the rich, tangy, and herbaceous flavors. Perfect as a spread for crusty bread, a luscious sauce for pasta, or a topping for grilled vegetables, this versatile olive pesto is as easy to make as it is delicious. Plus, it can be made ahead and stored for up to a week, making it a go-to for quick and flavorful meals.
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Recipe Information
Ingredients
- 1 cup Kalamata olives, pitted
- 1 cup Fresh basil leaves
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Pine nuts
- 2 Garlic cloves, peeled
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
In a dry skillet over medium heat, toast the pine nuts for 2-3 minutes or until golden and fragrant. Be sure to stir frequently to prevent burning. Once toasted, set aside to cool.
In a food processor, combine the Kalamata olives, fresh basil leaves, grated Parmesan cheese, toasted pine nuts, and garlic cloves.
Pulse the ingredients a few times to break them down into a coarse mixture.
While the food processor is running, slowly drizzle in the extra-virgin olive oil until the mixture reaches your desired consistency. For a thicker pesto, use less oil; for a thinner, more sauce-like consistency, use slightly more.
Add the fresh lemon juice, salt, and ground black pepper to the mixture, then pulse a few more times to fully incorporate the flavors.
Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice to balance the flavors.
Transfer the finished Kalamata Olive Pesto to a serving bowl or an airtight container for storage. Use immediately, or refrigerate for up to one week.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.8 g | 238% | |
| Saturated Fat | 30.8 g | 154% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 5049 mg | 220% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 1.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 469 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
