Black Olive Pesto Recipe

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Ingredients:

Serving

1/2 lb black olives, pitted, drained (preferably gaettas)
2 tbsp capers, drained
1 garlic clove, peeled
1 pinch red pepper flakes
4 tbsp extra virgin olive oil

Directions:

Add the first 4 ingredients to a food processor; pulse to blend.
Add in the olive oil and pulse a few more times to form a cohesive but still coarse paste.
The pesto can be stored, covered, in the refrigerator for up to 1 week.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	860.62 Kcal (3603 kJ)
Calories from fat	840.73 Kcal
		% Daily Value*
Total Fat	93.41g	144%
Sodium	4006.2mg	167%
Potassium	115.26mg	2%
Total Carbs	10.94g	4%
Sugars	2.31g	9%
Dietary Fiber	7.38g	30%
Protein	2.79g	6%
Vitamin C	1.9mg	3%
Iron	0.4mg	2%
Calcium	130.2mg	13%

Amount Per 100 g
Calories	280.88 Kcal (1176 kJ)
Calories from fat	274.39 Kcal
		% Daily Value*
Total Fat	30.49g	144%
Sodium	1307.51mg	167%
Potassium	37.62mg	2%
Total Carbs	3.57g	4%
Sugars	0.75g	9%
Dietary Fiber	2.41g	30%
Protein	0.91g	6%
Vitamin C	0.6mg	3%
Iron	0.1mg	2%
Calcium	42.5mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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