Green Olive and Orange Pesto

Get ready to experience a burst of savory and tangy flavors with this Green Olive and Parsley Pesto recipe. Using high-quality green olives is the secret to the success of this pesto, so look for fresh green olives packed in brine in the supermarket’s refrigerated section or at the salad bar. The combination of briny green olives, fresh parsley, and toasted almonds creates a unique and delicious pesto that will elevate any dish it accompanies. The hint of citrusy orange zest and juice adds a refreshing twist to the traditional pesto, while the creamy Parmesan cheese binds everything together in perfect harmony. Whether you toss it with pasta, slather it on crusty bread, or use it as a marinade, this pesto is sure to delight your taste buds and impress your guests.

Makes: 1½ cups

INGREDIENTS:

• 1½ cups fresh parsley leaves
• ½ cup pitted green olives
• ½ cup slivered almonds, toasted
• 2 garlic cloves, toasted and minced
• ½ teaspoon grated orange zest plus 2 tablespoons juice
• ½ cup extra-virgin olive oil
• 1½ ounces Parmesan cheese, grated (¾ cup)

INSTRUCTIONS:

1. Toasting the Almonds and Garlic: In a dry skillet over medium heat, toast the slivered almonds until they are golden and fragrant. Stir them frequently to avoid burning. Remove the almonds from the skillet and set them aside. In the same skillet, add the garlic cloves and toast them until they become aromatic and lightly browned. Remove from heat and finely mince the toasted garlic.
2. Blending the Herbs and Olives: In a food processor, combine the fresh parsley leaves and pitted green olives. Pulse until they are finely chopped and well combined.
3. Adding the Almonds and Garlic: Add the toasted slivered almonds and minced garlic to the food processor. Pulse again to blend all the ingredients into a coarse mixture.
4. Citrusy Twist: Add the grated orange zest and pour in the 2 tablespoons of orange juice into the food processor. The citrusy notes will elevate the flavors of the pesto.
5. Incorporating the Olive Oil: With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches a smooth and creamy consistency. You may adjust the amount of olive oil based on your desired thickness.
6. Creamy Parmesan: Finally, add the grated Parmesan cheese to the mixture in the food processor. Pulse again until the cheese is fully integrated into the pesto, providing a creamy and salty finish.
7. Taste and Adjust: Taste the pesto and adjust the seasoning to your preference. You can add a pinch of salt or more Parmesan cheese if desired.
8. Storing: Transfer the Green Olive and Parsley Pesto to an airtight container and drizzle a small amount of olive oil on top to preserve its vibrant color. Refrigerate and enjoy within a week or freeze in portions for future use.

TIPS:

• Opt for fresh and high-quality green olives to ensure a robust and flavorful pesto.
• Toast the almonds and garlic to bring out their nutty essence, making the pesto even more aromatic.
• Use extra-virgin olive oil for its rich taste and smooth texture to complement the other ingredients perfectly.

Delight in the bold and zesty flavors of this Green Olive and Parsley Pesto, and let your culinary creativity run wild as you incorporate it into your favorite dishes!