Olive and Walnut Pesto

Olive and Walnut Pesto

Category: Accompaniments
Serves:       3-4
  1. 1 cup Black, Green Olives (Pitted) 
  2. ¼ cup fresh Basil leaves
  3. ¼ cup Walnuts
  4. 1 green Chili
  5. 3 tbsp. extra virgin Olive oil
  6. Salt to taste
  7. 2 tbsp. freshly squeezed Lemon juice
  8. 1 inch ginger peeled and chopped


  1. Put all the ingredients in a small jar of the food processor, and pulse. 
  2. Keep scraping the sides of the jar in between.
  3. Add a little olive oil to adjust the consistency.
  4. Blend it to a semi coarse consistency (not very fine).
  5. Scoop out into an airtight container.
  6. (This can be used for 4-5 days, if refrigerated).

Serve the pesto with toasted bread, can also be used as a bruschetta topping.

Makes a great filling for sandwiches.

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