Follow these steps for perfect results
kalamata olives
pitted, drained
pimiento-stuffed Spanish olives
drained
Parmesan cheese
grated
olive oil
balsamic vinegar
garlic cloves
pepper
smoked paprika
Drain the kalamata olives and pimiento-stuffed Spanish olives.
Combine all ingredients (olives, Parmesan cheese, olive oil, balsamic vinegar, garlic cloves, pepper, and smoked paprika) in a food processor.
Process until smooth, stopping occasionally to scrape down the sides of the food processor to ensure even blending.
Serve immediately or store in an airtight container.
Expert advice for the best results
For a smoother pesto, add more olive oil.
Adjust the amount of garlic to your preference.
Add a pinch of red pepper flakes for a spicy kick.
Store in the refrigerator in an airtight container for up to a week.
Everything you need to know before you start
5 minutes
Can be made 1-2 days in advance.
Serve in a small bowl, drizzled with olive oil and garnished with fresh parsley.
Serve with crusty bread.
Use as a sauce for pasta.
Spread on sandwiches.
Complements the olive and savory flavors
Discover the story behind this recipe
Commonly used in Mediterranean cuisine as a sauce or spread.
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