Olive Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g olives, black, pitted
- 2 cloves garlic
- 0.5 ½ handful pine nuts
- 50 g parmesan cheese
- olive oil
- 1 teaspoon butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the garlic and put it in a cutter. Cover with olive oil and mix until a viscous mass has formed. Then add the pine nuts and mix well. Finally add the pitted olives, the parmesan and a teaspoon of butter. Mix again until everything is a fairly firm mass. Season with salt and pepper, add plenty of olive oil again and mix again until the pesto has the desired consistency.
- Can be mixed with pasta, but also tastes great on a pizza (carefully dosed) or as a filling for homemade ravioli.
- Tip: Lasts longer in the refrigerator if you cover the pesto with a layer of olive oil.
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