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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


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. 

Serve on crostini or use the pesto as a sauce for pasta.

This recipe is featured on Show 2713 – A Surprise Inside.


  1. Sherry Dyke's avatar

    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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