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Black Olive & Mint Pesto


Yields 1 cup.

  • To learn more, read:
    Pestos: Basil & Beyond
  • by from Fine Cooking
    Issue 66

  • 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

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.

Serving Suggestions

• 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

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

Photo: Scott Phillips

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.

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