Olive Pesto

Matt is a big snacker.  This snacking habit has only been encouraged by my particular “house rules” when it comes to dishes in the wood shop.  No glass, no fiestaware, and no silverware near the power tools.  So Matt made his own wood bowls that he fills with chips (that later become full of wood chips. somehow that doesn’t deter him from eating his potato chips).

Periodically, I like to surprise Matt with new dips for his chip addiction.  Last week was Matt’s half-birthday so I decided to try this olive pesto.  I know, I know.  Who celebrates half-birthdays?  But it all started several years ago when Matt went out to his friends for a couple beers.  It just so happened to be his actual half-birthday.  Somehow, the guys started saying it was Matt’s actual birthday and despite the reality that bartenders look at your ID–the bartenders bought it.  He had a night of free drinks, dancing on the bar, and running around ringing the birthday bell.  Ever since, we celebrate Matt’s half-birthday.  Complete with a half-cake and special dips.

Olive Pesto

This olive pesto was a fun twist on the traditional pesto that I love so much.  It was quick and easy to make, and it would probably taste delicious mixed with pasta.


  • 1 cup olives
  • 1/3 cup basil leaves
  • 2 tbsp. pine nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 1/8 tsp. ground pepper
  • 1/8 tsp. salt
  • 1/2 cup olive oil

Olive Pesto


  1. In a skillet, toast the pine nuts over medium heat until they’re brown on each side–it took about 7 minutes on my stove. Watch them carefully so they don’t burn so I shook the pan periodically to keep the pine nuts from staying on one side too long.
  2. In a food processor, add the olives, basil, pine nuts, cheese, pepper and salt.  Slowly mix in the olive oil.
  3. Serve with pita chips and enjoy!

Source: Table for Two



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