Black Olive Pesto

Silvana Franco's rich black olive pesto is perfect on bruschetta or tossed in fresh spaghetti
By Silvana Franco
Black Olive Pesto
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 cloves garlic, roughly chopped
  • large bunch flat leaf parsley
  • large bunch basil
  • 1 sprigs rosemary
  • 4 sun-blushed tomatoes
  • 150 g pitted black olives
  • 4 tbsp finely grated parmesan
  • 5 tbsp extra virgin olive oil


1. Place the garlic, and herbs in a food processor and blend until finely chopped.
2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped.
3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste.
4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta.

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