Welcome to a delicious journey to the heart of Italian cuisine, with a creative twist! Pesto, the iconic green sauce from Genoa, is beloved worldwide for its fresh, aromatic flavor. While traditional Pesto alla Genovese features pine nuts, we're shaking things up with this vibrant Pesto with Olives and Walnuts. This version introduces a delightful briny note from the olives and a rich, earthy depth from the walnuts, creating a flavor profile that's both familiar and excitingly new. It's a bit like a cousin to the French tapenade, making it wonderfully versatile. Let's dive in and create a sauce that will elevate your pasta, sandwiches, and appetizers!
Pesto sauce with olives
Ingredients for Pesto Sauce with Olives
- 70 g basil (leaves only, no stems)
- 100 g pitted green olives
- 100 g extra virgin olive oil
- 1/2 lemon
- 100 g walnuts
- 40 g hard cheese (Parmesan or similar)
- salt to taste
How to Make Pesto Sauce with Olives
Plucking the leaves from the basil stems.
Placing the dried basil leaves into the blender bowl.
Rinse the walnuts well under running water, dry them, or toast them for a few minutes in a dry skillet.
Pluck the leaves from the basil stems. Soak the basil in cold water, rinse well, and pat dry or squeeze out the excess water, as we don’t need it. The basil stems can be saved and used for making broths.
Place the dried basil leaves into the blender bowl. Gone are the days when home cooks would grind pesto by hand. Modern kitchen gadgets make many recipes much simpler.
Rinse the walnuts well under running water, pat them dry, or toast them for a few minutes in a dry skillet. If you take the time to toast the nuts, their flavor will be more pronounced and rich.
Add the pitted green olives. This pesto recipe is somewhat similar to the French tapenade.
Add the pitted green olives. This pesto recipe is somewhat similar to the French tapenade. Therefore, it’s also delicious served with savory crackers or a fresh baguette. Although in Italy, they would likely prefer ciabatta.
Add the hard, salty cheese to the bowl.
Squeeze the juice from half a lemon, straining it to prevent any seeds from getting into the sauce.
Pour in the extra virgin olive oil.
Add the hard, salty cheese to the bowl. It’s best with Parmesan, but if you don’t have Parmesan, you can substitute it with Pecorino, Gruyère, Cheddar, or a salty French Brie.
Squeeze the juice from half a lemon, straining it to prevent any seeds from getting into the sauce – they are tough and can be bitter.
Pour in the extra virgin olive oil. The slight bitterness of the oil pairs perfectly with and enhances the flavor of the pesto. Add salt, preferably sea salt, to make the seasoning not only tasty but also wholesome.
Blend the sauce for a few minutes, scraping down the sides of the bowl, and blend again.
Blend the sauce for a few minutes, scraping down the sides of the bowl, and then blend again. You’ll need a powerful blender that can finely grind the nuts. After all, in classic pesto, the nuts are ground by hand with a pestle until the nut oil begins to be released.
You can store the finished Pesto with Olives in the refrigerator for several days in an airtight jar.
You can store the finished Pesto with Olives in the refrigerator for several days in an airtight jar. The top of the sauce may darken; this is normal and doesn’t affect the taste or shelf life. This is just how green basil behaves when it comes into contact with air.
And there you have it—a beautiful, homemade Pesto with Olives that's bursting with flavor! This sauce is a testament to how a simple twist on a classic recipe can create something truly special. Don't be surprised if the top layer darkens slightly in the fridge; it's just the basil reacting to the air and won't affect the taste. Store it in an airtight jar, and it will be your secret weapon for quick and delicious meals for days. Enjoy it with your favorite pasta, spread it on a warm ciabatta, or use it as a dip. Buon appetito!
0 comments