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olive pesto tapenade

(1 rating)
sseybert1 avatar
Recipe by
Susan Seybert
@sseybert1
Philadelphia, PA

I love olives and I love pesto! It seemed obvious to me to combine the two to create this taste sensation. Serve this on a hearty and crusty bread. But, watch out, its addictive!

(1 rating)
yield 6 -10
prep time 10 Min
method No-Cook or Other

Ingredients For olive pesto tapenade

  • 1 bunch
    fresh basil
  • 4 clove
    fresh garlic
  • 1/4 c
    roasted pine nuts
  • 1/4 c
    olive oil, extra virgin
  • 1 c
    mixed pitted olives (from the deli case)
  • 1/4 tsp
    hot pepper flakes (optional)

How To Make olive pesto tapenade

  • 1
    Place pine nuts in a heated, dry saute pan. Cook until lighly browned and fragrant, about 5-8 minues. Stir continually until done. Place in a food processor.
  • 2
    Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
  • 3
    Serve on crust bread slices, pita chips or crackers.
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