Olive Pesto

Olive Pesto

Try olive pesto and switch things up at your next party

Let’s talk olives. In pesto form.

It seems to me that people either have a love or hate relationship with olives. Me, on the other hand, I was a hater-lover. What’s that? Well, I used to hate olives because I thought they were gross looking — like why would I want a little black round thing on my food? And then my brain came to a realization that I should probably try it before I actually hated it. Yeah, total judging a book by its cover moment. Anyway, so now I’m a lover of olives. Any kind. Whether it be straight out of a can, stuffed, in a martini (oh, especially in a martini), on a pizza, in a pesto…oh hey….you see what I did there?


  • 1 cup Lindsay Ripe Black Pitted Olives
  • ⅓ cup basil leaves
  • 2 tbsp. pine nuts, toasted
  • ¼ cup grated Parmesan cheese
  • ⅛ tsp. ground pepper
  • ⅛ tsp. salt
  • ½ cup olive oil
Read the whole recipe on Table for Two