Green Olive and Herb Pesto Dip

Why You’ll Love This Recipe

This dip offers a sophisticated twist on traditional pesto with its bright, salty flavor and creamy consistency. It’s easy to make in just minutes, packed with healthy fats and bold Mediterranean flair. It’s also incredibly versatile—use it as a dip, spread, or sauce for roasted vegetables and pasta.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Green olives (pitted)
• Fresh parsley
• Fresh basil
• Garlic
• Lemon juice
• Olive oil
• Parmesan cheese (optional)
• Toasted pine nuts or walnuts
• Salt and black pepper

Directions

1. In a food processor, combine green olives, parsley, basil, garlic, and lemon juice.
2. Pulse until the mixture is roughly chopped.
3. Add the nuts and Parmesan (if using) and pulse a few more times.
4. With the processor running, slowly drizzle in olive oil until the mixture is smooth and spreadable.
5. Season with salt and pepper to taste.
6. Transfer to a serving bowl and chill for 15–30 minutes before serving, or enjoy immediately.

Servings and Timing

Servings: 6–8
Prep Time: 10 minutes
Chill Time (optional): 15 minutes
Total Time: 25 minutes

Variations

• Add sun-dried tomatoes for a sweet, tangy layer of flavor.
• Replace parsley with arugula for a peppery kick.
• Use almonds or cashews instead of pine nuts or walnuts.
• Omit cheese for a dairy-free or vegan version.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Reheating: Not needed. Bring to room temperature before serving to enhance flavor and texture.

FAQs

Can I use black olives instead of green?

Yes, but the flavor will be milder and less tangy. Use Kalamata for a richer result.

What can I serve this with?

Crackers, crostini, sliced baguette, fresh vegetables, or as a condiment for sandwiches and wraps.

Is this dip vegan?

Yes, if you omit the Parmesan or use a plant-based alternative.

Can I make this in advance?

Yes, it actually tastes better after the flavors have melded for a few hours.

Can I freeze this dip?

It’s best enjoyed fresh, but you can freeze it in an airtight container for up to 1 month. Thaw in the fridge before using.

What kind of olives should I use?

Castelvetrano or Manzanilla olives work well. Choose ones without stuffing for a smooth texture.

Can I make it nut-free?

Yes, simply omit the nuts or use toasted sunflower seeds as a substitute.

How do I prevent the dip from becoming bitter?

Use high-quality olive oil and taste as you go. Avoid over-blending herbs, which can become bitter.

Can I add chili flakes?

Yes, for a spicy version, add a pinch of chili flakes or a chopped fresh chili.

What’s the texture supposed to be?

It should be smooth but still have some body—not completely pureed. Adjust oil for your preferred consistency.

Conclusion

Green Olive and Herb Pesto Dip is a bold and flavorful addition to any appetizer spread. With its tangy olives, fresh herbs, and versatile use, it’s a crowd-pleasing dip that’s quick to make and easy to love. Perfect for gatherings, picnics, or everyday snacking.

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