Simple, vegan green olive pesto recipe! Just a handful of ingredients and 5 minutes are all you need to make this bright, herby, briny, delicious pesto. Healthy, vegan, vegetarian, gluten free, SO GOOD!
Hellloooooo friends! Back today with a super super simple pesto recipe. We're talking like, 5 FRIGGIN MINUTES simple. YAAAAAHS. I jazzed up some Spring time herbs like dill and cilantro with some green olives and basil. Ooooooh. Olive-y, briney-y, herb-y pesto.
You guys know I love to try new things with classic recipes. For some reason, the awesome, yet traditional ingredients in simple dishes just get boring to me. Like, say, feta and grape guacamole. Or olive walnut basil cream cheese. (more olives and walnuts! Score!)
I always just have to *try* it out! Sometimes it works, sometimes it REALLY doesn't. This one REALLY does. 🙂
I actually tried this with anchovies and parmesan the first go around. You know what? It was KILLER! I enjoyed it both ways, but figured that could be an option for people who aren't afraid to add teeny fishes to their sauces. The anchovy adds a hint of umami, while the parmesan gives it more of an earthy, nutty flavor. Buuuut... for the sake of this here blog, we are going to keep it VEGAN! Keep things bright and Springy, and just, well..... simple.
I am currently devouring a case of Banza chickpea pasta that the company sent me to try out. Definitely a great alternative to semolina flour pasta while I'm watching my blood sugar during pregnancy. This is great on pasta! Or... fish, veggies, pretty much anything you'd top with herbs!
- 1 cup pitted green olives jarred or canned in brine
- 1/4 cup packed fresh cilantro leaves
- 1 Tbsp fresh chopped dill leaves
- 1/4 cup packed fresh basil leaves
- 6 Tbsp extra virgin olive oil
- 6 Tbsp olive brine
- Salt and pepper
Place all of the ingredients in a food processor and process until smooth. Add more oil/brine if necessary.
Season with salt and pepper to taste.
Pssst: Don't forget to enter the Vitamix blender giveaway! You've got till Sunday! Get on it!
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