Olives and Almond Pesto is a creamy and very tasty sauce made with Taggiasca olives, almonds, grated cheese, basil and olive oil. It can be used to season pasta or you can spread it on bread croutons and bruschetta, for an original and appetizing appetizer. It is a quick and easy condiment, to prepare raw in a few minutes, without even turning on a stove.
What is Green Olives and Almond Pesto?
The green olives and almonds pesto, known for its vibrant flavors and creamy texture, draws inspiration from traditional Italian pesto but with a unique twist. This variation, often associated with Mediterranean cuisine, incorporates green olives and almonds, which lend a savory, nutty depth to the familiar basil pesto base. While pesto, in general, has been a part of Italian cuisine for centuries, this specific combination of ingredients began gaining popularity in Italy during the 20th century as a result of regional adaptations.
In the U.S., green olive and almond pesto became more widely known as Americans developed an increasing interest in Mediterranean flavors and healthier, plant-based dishes. By the late 1990s and early 2000s, with the rise of food blogs and culinary experimentation, this pesto found its way into American kitchens, praised for its versatility as a topping for pasta, sandwiches, and even as a dip.
Pro Tips for The Best Green Olives and Almond Pesto
- The olive and almond pesto can also be prepared with black or green olives, if you want a less strong flavor.
- You can replace the parmesan with grated pecorino and add more or less oil depending on the consistency you want to obtain.
- If you want to use the pesto to season pasta or a cereal, just dilute it with a few spoonfuls of cooking water: this way it will become smoother and more fluid.
- Add a few spoonfuls of pesto to a spreadable cream cheese: you will obtain a very tasty cream to serve with bread croutons or to use as a filling for a focaccia.
Is This Pesto Vegan?
No, as it contains Parmesan cheese. You could always omit it, or substitute it with a plant-based alternative, however!
What Can I Use This Pesto For?
You can use it as a topping for pasta, drizzling it over your favorite noodle dishes for a burst of flavor. It's also great as a spread on sandwiches, wraps, or crostini, adding a savory twist. Additionally, it works well as a dip for fresh vegetables, crackers, or bread, and can even be used to enhance grilled vegetables or roasted potatoes.
Will This Oxidize?
Yes, like most pesto recipes, green olives and almonds pesto can oxidize over time, causing it to lose its vibrant green color and develop a slightly bitter taste. To prevent oxidation, store the pesto in an airtight container and cover the surface with a thin layer of olive oil before sealing. This helps create a barrier that minimizes exposure to air. For the best freshness, it's ideal to consume the pesto within a few days, though refrigeration can slow down the oxidation process.
What Can I Substitute Almonds With?
Pine nuts are a classic substitute, offering a similar creamy texture and nutty flavor. Cashews provide a mild, buttery texture that blends well into the pesto, making it smooth and creamy. Walnuts, with their slightly earthy flavor, complement the brininess of the green olives nicely. For a nut-free option, sunflower seeds work well, providing a similar texture and a mild, nutty taste. Alternatively, hazelnuts offer a unique, rich flavor with a slightly sweet profile that pairs wonderfully with the olives.
Can I Make It Ahead of Time?
Yes, you can make green olives and almonds pesto ahead of time! To store it, simply transfer the pesto to an airtight container and drizzle a thin layer of olive oil over the surface to help preserve its vibrant green color and prevent oxidation.
Does It Freeze Well?
Yes, green olives and almonds pesto freezes well! To freeze it, transfer the pesto to an airtight container or ice cube trays for individual portions. Drizzle a thin layer of olive oil on top to help preserve its color and flavor. It can be stored in the freezer for up to 2–3 months. When you're ready to use it, simply thaw the desired amount in the refrigerator overnight or gently heat it on the stove. Stir well before serving, as the oil may separate during freezing.
How to Store Any Leftovers
To store any leftover green olives and almonds pesto, transfer it to an airtight container and refrigerate it for up to 3–4 days. To prevent oxidation and preserve its vibrant color, you can drizzle a thin layer of olive oil over the surface before sealing the container.
Ingredients
How to Make Green Olives and Almonds Pesto
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Combine the olives, almonds and parsley in a blender jug.
Combine the olives, almonds and parsley in a blender jug.
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Add the grated cheese.
Add the grated cheese.
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Also add the oil, garlic and a pinch of salt.
Also add the oil, garlic and a pinch of salt.
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Blend and add the basil leaves only later.
Blend and add the basil leaves only later.
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Blend for a few more moments, until you obtain a smooth consistency.
Blend for a few more moments, until you obtain a smooth consistency.
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Store the pesto in the refrigerator, covered with a drizzle of oil, until ready to serve.
Store the pesto in the refrigerator, covered with a drizzle of oil, until ready to serve.
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