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Black Olive & Mint Pesto

Scott Phillips

Yield: Yields 1 cup.



  • 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


  • 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


Rate or Review

Reviews (1 review)

  • 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.

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