Olive Pesto

Olive Pesto


115 g of pitted black olives
115 g of shelled walnuts
55 ml of Taihoa Tides Olive Oil
1/2 onion, finely chopped
Crushed garlic clove
Juice of 1 lemon


  1. Place the olives and walnuts into a food processor and blend together.
  2. Add the chopped onion, garlic and lemon juice and process.
  3. Very slowly pour in the olive oil with the machine running until all the ingredients have blended together and formed a paste.
  4. Season with pepper.
  5. Serve immediately on toast or crackers or chill in the refrigerator until needed.


Comments are closed.