Description
Green Olive and Herb Pesto Dip is a savory, vibrant spread that blends briny green olives with fresh herbs, garlic, lemon, and olive oil for a bold Mediterranean-inspired appetizer or condiment.
Ingredients
Units
Scale
- 1 cup green olives, pitted (e.g., Castelvetrano or Manzanilla)
- 1/2 cup fresh parsley
- 1/2 cup fresh basil
- 1 garlic clove
- 1 tbsp lemon juice
- 1/4 cup toasted pine nuts or walnuts
- 1/4 cup grated Parmesan cheese (optional)
- 1/4–1/3 cup olive oil
- Salt and black pepper to taste
Instructions
- In a food processor, combine green olives, parsley, basil, garlic, and lemon juice. Pulse until roughly chopped.
- Add toasted nuts and Parmesan (if using), and pulse a few more times.
- With the processor running, slowly drizzle in olive oil until the mixture becomes smooth but slightly textured.
- Season with salt and black pepper to taste.
- Transfer to a bowl and chill for 15–30 minutes before serving, or serve immediately at room temperature.
Notes
- Substitute parsley with arugula for a peppery twist.
- Use almonds or cashews instead of pine nuts or walnuts.
- Omit cheese for a vegan version.
- Add sun-dried tomatoes for extra depth and sweetness.
- Use chili flakes or fresh chili for a spicy variation.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0g
- Sodium: 340mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 3mg