Green Olive and Orange Pesto
A bright, briny twist on the classic herb sauce
Why This Recipe Works
High-quality, brine-packed green olives provide a buttery saltiness that balances the bright orange juice and zest. This pesto comes together in minutes and works equally well on pasta or as a spread for roasted vegetables.
Instructions
Pulse the parsley, olives, almonds, garlic, orange zest, and orange juice in a food processor until the mixture is coarsely and evenly chopped, about 10 to 12 pulses.
Scrape down the sides of the bowl. With the processor running, slowly drizzle in the olive oil through the feed tube until a thick, slightly coarse paste forms.
Transfer the mixture to a bowl and stir in the Parmesan by hand — this preserves a bit of texture that would be lost if processed. Serve immediately or store with a thin layer of oil on top to maintain the color.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 3 days. Freezing is not recommended due to potential changes in texture and flavor.
Can I make this ahead of time?
Pesto can be made up to 3 days in advance. Store in an airtight container with a thin layer of olive oil on top to prevent discoloration.
