Green olive and chilli pesto
Spice up your meals with this zesty green olive and chili pesto! Made with briny olives, nutty pine nuts, fresh parsley, and a kick of chili powder, this vibrant pesto is perfect for pasta, sandwiches, or as a flavorful dip. Ready in minutes and packed with bold flavors!
- 07 Apr 2025
- Cook time 0 min
- Prep time 10 min
- 10 Servings
- 6 Ingredients
Green olive and chilli pesto is a vibrant and flavorful twist on the classic pesto sauce. Perfect for adding a zesty kick to pasta, sandwiches, or grilled meats, this recipe combines the briny taste of green olives with the heat of chili powder and the nutty richness of pine nuts. It's an easy-to-make condiment that can elevate any dish.
Ingredients:
Instructions:
- Ensure the green olives are pitted.
- Peel the garlic cloves.
- Roughly chop the fresh parsley.
- In a small dry skillet over medium heat, toast the pine nuts for 3-4 minutes, shaking the pan occasionally, until they are golden brown and fragrant. Be careful not to burn them. This step enhances their flavor but is optional.
- In a food processor or blender, add the green olives, toasted pine nuts, garlic cloves, chili powder, and chopped parsley.
- Pulse the mixture a few times to start breaking down the ingredients.
- With the machine running, slowly drizzle in the olive oil. Continue to blend until the mixture reaches your desired consistency. For a chunkier pesto, blend less. For a smoother pesto, blend more.
- Taste the pesto and adjust the flavors as needed. You may add more chili powder if you prefer extra heat, or adjust the olive oil for the desired consistency.
- Transfer the pesto into a serving bowl or jar. It can be used immediately or stored in the refrigerator.
Tips:
- For a smoother consistency, process the ingredients in a food processor until the mixture is very fine.
- The quality of olive oil can make a big difference in the flavor of your pesto. Use a high-quality extra-virgin olive oil for the best taste.
- If you prefer a milder heat, reduce the amount of chili powder or use a less spicy variety of chili.
- Toast the pine nuts lightly in a dry skillet over medium heat for a few minutes to enhance their flavor before adding them to the pesto.
- Feel free to experiment with additional herbs such as basil or cilantro to create your unique version of this pesto.
You've just prepared a delicious green olive and chilli pesto that is sure to become a favorite in your household. With its bold and tangy flavors, this pesto is a versatile condiment that can enhance a variety of dishes. Store any leftovers in an airtight container in the refrigerator and enjoy within a week for the best flavor.
| Nutrition Facts | |
|---|---|
| Serving Size | 36 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 0.82g | 1% |
| Carbohydrates | |
| Carbohydrates 2.54g | 1% |
| Fiber 0.89g | 2% |
| Sugar 0.20g | 0% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.54g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 24ug | 3% |
| Choline 5mg | 1% |
| Vitamin B1 0.02mg | 1% |
| Vitamin B2 0.02mg | 1% |
| Vitamin B3 0.28mg | 2% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 3.60ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 2.29mg | 3% |
| Vitamin E 1.05mg | 7% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.11mg | 12% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 22mg | 2% |
| Potassium, K 50mg | 1% |
| Selenium, Se 0.49ug | 1% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 0.31mg | 3% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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