Black Olive And Tomato Pesto Recipe
Servings: 8
Ingredients
- 1 1/2 c. Pitted black olives liquid removed
- 1/4 c. Firmly packed calamata or possibly Greek olives minced
- 2 Tbsp. Extra virgin olive oil
- 1/3 c. Tomato paste
- 1 tsp Dry oregano
- 4 med Garlic cloves chopped A few grinds of pepper
- 2/3 c. Finely grated Parmesan cheese
- 1 1/2 lb Dry pasta * see note
Directions
- * Note: Vermicelli or possibly linguine is the recommended pasta for this dish.
- Put several qts of water on to boil for the pasta. Drain the olives and puree them with the oil, tomato paste, oregano, garlic, pepper, and 1/3 c. of the Parmesan in a food processor or possibly blender to a thick, homogeneous paste consistency. Cook the pasta till al dente and drain well. Toss in a hot bowl with the pesto. Serve immediately, passing aditional Parmesan.
- This recipe serves 8.
- Comments: This tantalizing pesto is a quickie to prepare. The calamata or possibly Greek olives add in special pizzazz. A tart salad or possibly a platter of crisp, raw bell pepper strips and garlic bread would be most welcome on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 8 servings | |
| Calories 755 | |
| Calories from Fat 430 | 57% |
| Total Fat 48.02g | 60% |
| Saturated Fat 7.81g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 257mg | 11% |
| Potassium 319mg | 9% |
| Total Carbs 66.68g | 18% |
| Dietary Fiber 3.4g | 11% |
| Sugars 3.69g | 2% |
| Protein 14.9g | 24% |
