Best 2 Olive And Parsley Pesto Recipes

Olive and parsley pesto is a flavorful and versatile condiment that can be used to enhance a variety of dishes. Made with fresh herbs, nuts, olive oil, and cheese, it is a delicious and easy-to-make sauce that can be used as a dip, spread, or marinade. Whether you are looking for a quick and easy weeknight meal or a special dish to impress your guests, olive and parsley pesto is a great option. With its vibrant green color and nutty, herbaceous flavor, it is sure to become a favorite in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE AND PARSLEY PESTO

Olive and Parsley Pesto image

Yummy on everything.

Provided by Rosemary Branson

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup pitted olives
1 cup fresh parsley
⅓ cup walnuts
¼ cup olive oil
2 tablespoons grated Parmesan cheese
1 clove garlic

Steps:

Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.

Nutrition Facts : Calories 122.6 calories, Carbohydrate 2.4 g, Cholesterol 1.1 mg, Fat 12.5 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 1.7 g, Sodium 178.6 mg, Sugar 0.2 g

OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY

Olive-Parsley Pesto Spread with Shrimp and Celery image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 12m

Yield 8 servings

Number Of Ingredients 10

Ingredients

3 ounces (1/4 cup) pine nuts
3/4 cup jumbo green olives with pimientos, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup flat-leaf parsley leaves, about 3 generous handfuls
1 lemon, zested and juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 pound (24-count) cooked shrimp
1/2 pound store bought celery sticks

Steps:

Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

Tips:

Use fresh, high-quality ingredients for the best flavor.
If you don't have a food processor, you can chop the ingredients finely by hand.
Adjust the amount of olive oil to achieve the desired consistency.
For a nut-free pesto, use sunflower seeds or hemp seeds instead of pine nuts.
Experiment with different herbs and spices to create your own unique pesto variations.

Conclusion:

Olive and parsley pesto is a versatile and flavorful sauce that can be used in a variety of dishes. It is easy to make and can be stored in the refrigerator for up to a week. Try it on pasta, pizza, grilled vegetables, or as a dip for bread or crackers. With its bright green color and herbaceous flavor, olive and parsley pesto is sure to add a pop of flavor to any meal.