If, like me, you have succumbed to the temptation to buy a 900g jar of pimento stuffed olives, and you are scratching your head on what to do with them before they grow mold and you don’t have any parties planned, this recipe will be a lifesaver.
I mean, we’ve all been there… right?
This recipe will allow you to turn that salty, flavourful yumminess into a meaningful meal, instead of just snacking endlessly on them.
With some almonds to add creaminess, herbs and cheese to take the taste soaring, you’ve got an amazing pesto. Toss into some pasta, spread over a flatbread, or mix in with roast vegetables.
For me, this worked perfectly with spaghetti and roasted red peppers.Print
- 1 cup / 160g pimento stuffed olives
- 1/3 cup / 40g flaked almonds
- Handful of fresh basil
- A few springs fresh parsley
- 2 cloves garlic, chopped into chunks
- A few spoonfuls of grated parmesean cheese
- Olive oil
- First, toast your almond flakes over a low heat in a frying pan. Don’t use any oil. Just dry fry them, mixing and shaking often until they turn fragrant and a light brown colour.
- Put the almonds in a food processor with the garlic and olives and pulse until its all ground up nicely.
- Now add the herbs and pulse a few more times until well distributed.
- Pour olive oil in slowly through a spout, pulsing regularly, until you get the thickness you want.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg