Best 10 Black Green Olive Pesto Recipes

BLACK OLIVE PESTO

Steps:

• Instructions Place all the ingredients in a food processor and process to a coarse paste. Enjoy as a pasta sauce, a spread, or as a dip. Store in a re-sealable jar in the refrigerator for up to 5 days.

GREEN OLIVE PESTO

Steps:

• In a food processor purée the olives with the pine nuts, the garlic paste, and the parsley, with the motor running add the oil in a stream and the Parmesan, and blend the mixture well. Serve the pesto with 1 pound pasta, cooked and drained, reserving 3/4 cup of the pasta liquid to thin the pesto. Or serve the pesto as a spread with crackers.

BLACK OLIVE PESTO

Steps:

• Add the first 4 ingredients to a food processor; pulse to blend.
• Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
• The pesto can be stored, covered, in the refrigerator for up to 1 week.

GREEN OLIVE PESTO

Steps:

• Put everything but the oilve oil in a blender and blend for one minute.
• With motor running, slowly add oliv eoil until it forms a thick, smooth paste.
• Allow to stand for 1/2 hour before serving.

PASTA WITH BLACK OLIVE PESTO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, process next 4 ingredients in food processor until finely chopped. Stir in cheese and basil.
• Drain pasta; place in large bowl. Add cheese mixture; mix lightly.

BLACK OLIVE PESTO

Steps:

• Combine pine nuts, 2 oz olive oil, cheese, garlic and anchovies in food processor.
• Blend just until mixture is chunky/smooth combination. Add olive oil, little by little, until mixture is about to separate.
• Add olives and parsley, process just until smooth. Strive for a gritty consistency -- not too smooth.

COLLARD GREEN OLIVE PESTO

Steps:

• Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.
• Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.

BLACK OLIVE PESTO

Steps:

• Place the garlic, and herbs in a food processor and blend until finely chopped.
• Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
• Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
• Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

GREEN OLIVE PESTO

Steps:

• In a food processor puree the olives with the pine nuts and garlic.
• With machine running slowly add in the olive oil in a stream, then add in the Parmesan just until combined.
• Season with pepper and salt if desired.
• Cover and refrigerate for a minimum of 4 hours before using as the flavors will intensify.
• Store covered in the refrigerator or freeze.
• Delicious!

BRIGHT GREEN PESTO AND ITS MANY USES

Steps:

• Bring a medium-size saucepan full of water to a boil while you rinse basil leaves. Fill a bowl with ice water and place it next to the saucepan with a skimmer close by (a Chinese skimmer is good for this). When water comes to a boil, salt generously and add basil leaves. Push them down into the water with the back of a skimmer to submerge, count to five, then remove immediately with skimmer and transfer to ice water. Drain and squeeze out excess water.
• Place pine nuts or walnuts in a food processor and process until finely ground. Add blanched basil and kosher salt to taste (I use 1/4 to 1/2 teaspoon) and process until finely chopped. With machine running, slowly add olive oil and continue to process for a full minute, or until the mix is reduced to a fine purée. Transfer to a bowl. You should have about 1/2 cup of purée .
• When you are ready to use the pesto, purée garlic in a mortar and pestle, or put through a garlic press, and stir into the pesto (or if using a mortar and pestle, add the puréed basil to the mashed garlic in mortar and work garlic and pesto together with pestle). Add Parmesan and stir in. The pesto will condense when you add the cheese, so even though you've added a half-cup of cheese to the purée, you will end up with about 2/3 cup of pesto. Follow the instructions in recipes for thinning out with water.