The Pioneer Woman Tasty Kitchen
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Green Olive Pesto

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Level: Easy

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Description

This is a pantry staple for me—rub on grilled vegetables, use as a spread on sandwiches, mix with vegenaise as a dip, use as a base for pasta salad or potato salad. It’s briny, lemony and delicious!

Ingredients

  • ⅓ cups Green Olives, Pitted
  • ⅓ cups Fresh Basil
  • 3 sprigs Fresh Thyme, Stems Removed
  • 2 Tablespoons Fresh Lemon Juice (about 1 Lemon)
  • ½ Tablespoons Whole Ground Mustard
  • 1 Tablespoon Capers
  • 1 pinch Pepper
  • ¼ cups Extra Virgin Olive Oil, Or More As Needed

Preparation

Add everything to the bowl of the food processor excluding extra virgin olive oil. Turn food processor on high and slowly drizzle in extra virgin olive oil until it comes together, scraping down the sides to make sure all is combined.

Taste for salt but I don’t think you’ll need it with all the briny ingredients. Store in refrigerator in glass jar, up to a week.

Makes just under 1 cup of pesto.

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