Ingredients
Scale
- 2 cups pitted castelvetrano olives with brine
- 1/2 cup packed fresh parsley
- 2 tablespoons fresh chopped dill leaves
- 1/2 cup packed fresh basil leaves
- 2–3 medium garlic cloves
- 6 tablespoons extra virgin olive oil
- Salt and pepper
Instructions
- Place the olives in a food processor along with 6 tablespoons of the olive brine.
- Add parsley, dill, basil, garlic, and olive oil to the processor. Season with salt and pepper.
- Blend until smooth, achieving a consistency similar to pesto.
- Taste and adjust seasoning as needed.
- Serve over cooked pasta or enjoy as a dip or spread.
- Prep Time: 5 minutes
- Cook Time: None
- Category: Sauce
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 140
- Sugar: 0g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg