Photo: Ernest Porzi
Green Olive Pesto
8 ingredients
10 min
6
openrecipes
This is a pantry staple for me—rub on grilled vegetables, use as a spread on sandwiches, mix with vegenaise as a dip, use as a base for pasta salad or potato salad. It’s briny, lemony and delicious!
Estimated Nutrition (whole recipe, rough)
151
Calories
1g
Protein
14g
Fat
7g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups Green Olives, Pitted
- ⅓ cups Fresh Basil
- 3 sprigs Fresh Thyme, Stems Removed
- 2 Tablespoons Fresh Lemon Juice (about 1 Lemon)
- ½ Tablespoons Whole Ground Mustard
- 1 Tablespoon Capers
- 1 pinch Pepper
- ¼ cups Extra Virgin Olive Oil, Or More As Needed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes