Olive Pesto Tapenade

Olive Pesto Tapenade Recipe

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Susan Seybert


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 vote

10 Min
No-Cook or Other


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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


  • 1Place 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.
  • 2Add the remaining ingredients to the food processor with the nuts. Pulse until well blended.
  • 3Serve on crust bread slices, pita chips or crackers.

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About Olive Pesto Tapenade

Main Ingredient: Non-Edible or Other
Regional Style: Italian

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