Olive Pesto

Makes about 2 1/2 cups


  • 2 cups pitted mixed oil cured olives (red, black and green mix)
  • 1 large clove garlic, peeled
  • Extra virgin olive oil
  • 1/3 cup minced walnuts
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons thyme leaves
  • Fried baguette slices


  1. Add olives and garlic to bowl of a food processor and pulse until semi-finely chopped. Add the olive oil while processing to create a pesto consistency. Transfer mixture to a bowl and stir in the walnuts, cheese and thyme. Add a grinding of black pepper.
  2. Serve on crostini or use the pesto as a sauce for pasta.

This recipe was featured on Season 27 - Episode 2713.

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Sherry Dyke

I love her show…will try this recipe. Also will check out other recipes since I now found her site….thank you.

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