Best 2 Kalamata Olive Pesto Recipes
Are you looking for an exquisite culinary experience that tantalizes your taste buds and transports you to the heart of the Mediterranean? Look no further than the delectable world of Kalamata olive pesto. With its rich, earthy flavors and vibrant green hue, Kalamata olive pesto has become a staple in kitchens around the world. Crafted from the finest Kalamata olives, this versatile condiment adds a burst of flavor to a variety of dishes, from pasta and pizza to grilled meats and vegetables. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the world of Kalamata olive pesto, providing you with everything you need to know to create this delicious and aromatic condiment in your own kitchen.
Here are our top 2 tried and tested recipes!
KALAMATA OLIVE PESTO
Make and share this Kalamata Olive Pesto recipe from Food.com.
Provided by Moody
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Toss everything into the food processor, pulse until just combined, then process fully until a paste is achieved.
FETTUCINI WITH KALAMATA OLIVE-TOMATO PESTO
Steps:
- Set a large pan of lightly salted water ib high heat to come to a full rolling boil. In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside. Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl. Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.
Tips:
- Use the best quality ingredients you can find, especially the olives and olive oil. This will make a big difference in the flavor of your pesto.
- If you don't have a food processor, you can chop the ingredients by hand. Just be sure to chop them very finely.
- Adjust the amount of lemon juice and salt to taste. You may want to add more or less, depending on your personal preference.
- Store the pesto in an airtight container in the refrigerator for up to 1 week. You can also freeze the pesto for up to 3 months.
- Use the pesto as a spread on sandwiches or bruschetta, as a dip for vegetables or crackers, or as a sauce for pasta or grilled chicken.
Conclusion:
This Kalamata olive pesto is a delicious and versatile condiment that is perfect for adding a burst of flavor to your favorite dishes. It's easy to make and can be stored in the refrigerator for up to a week, or in the freezer for up to 3 months. So next time you're looking for a quick and easy way to add some flavor to your meal, give this Kalamata olive pesto a try.
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