A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider! 

Makes 3-2/3 cups


1/4 c. extra virgin olive oil

juice of 1 lemon, strained

1 c. walnut halves

4 c. lightly packed fresh basil leaves, finely chopped

1/2 c. apple cider

5 fresh garlic cloves, peeled and coarsely chopped

20 Kalamata olives, pitted

1/4 c. of the olive juice

1/2 t. salt

Combine above ingredients in blender container. Pulse several times to mix, then blend till as smooth as you can get it.

Now add the following additional ingredients to the blender:

1 c. additional apple cider

1/2 c. additional walnut halves

1/4 c. additional extra virgin olive oil

1/4 t. ground allspice

1/2 t. ground coriander

1/8 t. red cayenne pepper

lots of freshly ground black pepper, medium grind

Blend on medium, then high speed till as smooth as you can get it.

Transfer to covered container and refrigerate till ready to use. I prefer to let it set overnight to allow for additional thickening. When ready to use, heat on low heat till just hot; do not boil.

Toss with your favorite pasta and garnish with additional chopped Kalamata olive, finely sliced fresh basil and fresh cracked pepper. Marinated tomatoes make a great accompaniment.

Notes: To view what I did with my Greek Olive Walnut Pesto click link  Greek Olive Pesto Penne.

By Sharon Lee Davies-Tight

Till now and forever © by Sharon Lee Davies-Tight, artist, author, animal-free chef, activist. It's free to share with proper credit, not to own and/or share as your own. THINK HAPPY!