Green Olive Pesto - Pasta Sauce Recipe

A super quick pasta sauce recipe made with green olives that is rich in antioxidants and vitamins is mixed along with other ingredients like peppercorns, coriander leaves, garlic, walnuts and parmesan cheese. This brings out great flavors and taste that you will never stop making it.

Archana Doshi
Green Olive Pesto - Pasta Sauce Recipe
73 ratings.

The Green Olive Pesto - Pasta Sauce Recipe is a recipe that is super quick to make and can get your weeknight dinner ready in less than 30 minutes. Olives are rich in antioxidants, minerals, phytosterols, and vitamins. Olives play a vital role fighting against diseases like cancer, inflammation, coronary artery disease, degenerative nerve diseases, diabetes and more.

The Green Olive Pesto Sauce, when combined along with the goodness of walnuts, coriander and olive oil, brings out great flavors and taste that you will never stop making it. Store the Green Olive Pesto Sauce in a glass jar. Use it in a pasta or an open toast for a quick weeknight dinner.

If you are looking for more Sauce recipes here are some : 

  1. White Sauce Pasta Recipe -Alfredo/ Bechamel Sauce
  2. Penne Pasta Recipe in Spinach Basil Pesto Sauce
  3. Tomato Basil Pasta And Pizza Sauce Recipe

Cuisine: Italian Recipes
Course: Side Dish
Diet: Vegetarian
Equipments Used: Philips Food Processor
Prep in

5 M

Cooks in

10 M

Total in

15 M

Makes:

6 Servings

Ingredients

  • 1 cup Pimiento-stuffed green olives , firmly packed drained
  • 1/3 cup Walnuts
  • 2 cloves Garlic
  • Coriander (Dhania) Leaves , a small bunch finely chopped
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Parmesan cheese , grated
  • 2 teaspoons Whole Black Peppercorns , coarsely pounded
  • Salt , to taste

How to make Green Olive Pesto - Pasta Sauce Recipe

  1. To begin making the Green Olive Pesto, we will blend all the ingredients - green olives, walnuts, garlic, coriander leaves, olive oil, cheese , peppercorns  in a food processor.

  2. Add the green olives, walnuts, garlic cloves, olive oil, cheese and coriander leaves into the food processor. Do a quick blend to make a semi smooth pesto sauce.

  3. Don't add the salt as yet, because the cheese and the olives have salt in them. Check the salt and probably might not add more.

  4. Stir in the crushed black peppercorns and store the Green Olive Pesto Sauce in a glass jar. Use it in a pasta or an open toast for a quick weeknight dinner.

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Last Modified On Monday, 07 May 2018 09:31
     
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