Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Black Olive & Mint Pesto

Scott Phillips

Yield: Yields 1 cup.

 

Ingredients

  • 1-1/4 cups pitted Kalamata olives
  • 3 Tbs. olive oil
  • 2 Tbs. lightly packed choppped fresh mint
  • 1 shallot, minced
  • 2 tsp. fresh lemon juice
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Nutritional Sample Size per 1/4 cup
      Calories (kcal) : 160
      Fat Calories (kcal): 140
      Fat (g): 15
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 0
      Sodium (mg): 660
      Carbohydrates (g): 7
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Put the olives, olive oil, mint, shallot, and lemon juice in a food processor. Process, stopping to scrape the sides of the bowl with a rubber spatula after a couple of seconds, until the mixture is smooth. Season the pesto to taste with lemon juice, salt, and pepper.

• Spread on toast points and top with slices of smoked salmon.
• Toss with penne, grilled chicken, and grilled pepper strips.
• Serve as a dip with pita chips and chopped fresh parsley.
• Serve with potato salad, as in Warm Roasted Potato Salad with Black Olive & Mint Pesto

Reviews

Rate or Review

Reviews

  • AnneI | 04/23/2008

    Very tasty and a great way to use a bumper crop of mint, if you have it growing. I found that I prefer lots more mint in this recipe because with only 2 tablespoons, it sits too much in the background for me! Next time, I will bump it up to at least a half a cup and see how that works - also, more shallot. I also increased the olive oil because I was serving it on pasta.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks