Olive Pesto

This delightful pesto is great served with crackers or spread on grilled chicken or fish. It's got a little kick from the jalapeño, a nice crunchy and nutty flavor from the pistachios, a freshness from the lemon and citrus stuffed olives and wonderful balance of salt and brine flavor from the olives.




2 cups shelled pistachios 1 cup pitted drained kalamata olives 1 cups citrus stuffed green olives (if you can't find citrus stuffed use pimento stuffed) ½ cup chopped fresh cilantro 2 Tbsp fresh squeezed lemon juice zest of one lemon 3 Tbsp minced garlic 1 jalapeño or fresno pepper cut in half ¼ cup to ½ cup olive oil (depending on how moist you like)

Nutritional information

No nutrition information available


Place all your ingredients except the olive oil in your Cuisinart food processor, pulse three or four times. Slowly add olive oil and pulse until mixture is incorporated and you still have good sized chunks