Olives with Pesto Genovese

Olives with Pesto Genovese

Toss the olives in pesto genovese and serve as an appetizer with wine.

Ingredients: 4 to 6 servings

Green olives
1 bag
Basil leaves
about 30
Pine nuts
about 20
Olive oil
7 tablespoons
Black pepper
a generous amount


1. Dry roast the pine nuts in a frying pan. When they are lightly browned, they are done. Wash the basil and pat dry.
2. Put the pine nuts, basil and olive oil in a blender and puree.
3. Add the black pepper, mix the sauce and olives together, and store in a plastic container. You can eat them right away, but they are better the next day.
4. This goes well with wine. Serve with bread.

Story Behind this Recipe

I had basil scented olives at a party and they were delicious, so I tossed olives with homemade pesto genovese.