Green Olive Walnut Pesto

This vibrant Castelvetrano pesto transforms everyday meals into Mediterranean-inspired delights. The uniquely buttery flavor of these bright green olives creates a pesto that&s both familiar and excitingly different from traditional basil versions.

I first created this pesto when hosting a summer dinner party on short notice. The striking color and rich flavor had guests asking for the recipe before they&d even finished their plates!

Ingredients

• Raw walnuts or cashews: These create a creamy base for our garnish and provide healthy fats.
• Fresh basil leaves: Choose bright green bunches with no dark spots for the most vibrant flavor.
• Pine nuts: They add traditional pesto texture and a delicate nutty flavor that complements the olives.
• Castelvetrano olives: The star ingredient with their buttery texture and mild flavor unlike more aggressive olive varieties.
• Garlic cloves: Fresh garlic is essential. Look for firm bulbs with no sprouting.
• Castelvetrano olive oil: The specialized oil amplifies the olive flavor but any quality extra virgin olive oil works well.
• White wine vinegar or lemon juice: This brightens the rich flavors. Fresh lemon juice provides a more delicate acidity.
• Kosher salt: The larger flakes dissolve perfectly in our mixture.

Step-by-Step Instructions

Soak the walnuts:

Add walnuts to a heat proof bowl and cover with boiling water. Allow them to soak for exactly 5 minutes. This softens them significantly for a creamier texture and removes any bitter notes.

Create the pesto base:

Add basil leaves, pine nuts, olives and garlic to your food processor. Pour in half the oil and process until a rough paste forms. The mixture should still have some texture at this stage.

Emulsify the oil:

With the processor running, slowly stream in the remaining olive oil until the pesto develops a silky texture with small chunks of ingredients still visible. This slow addition creates proper emulsification for a velvety final product.

Balance the flavors:

Add the vinegar or lemon juice and season with salt. Process briefly to incorporate. Taste and adjust seasoning as needed, remembering that the olives already contribute saltiness.

Prepare the walnut cream:

Drain the soaked walnuts thoroughly and transfer to a small blender. Add cool water and salt, then blend until completely smooth with no graininess. The consistency should be similar to thick cream.

Plate with flair:

Swipe the walnut cream across a plate in an artistic fashion. Spoon pesto in the center and gently swirl it outward with the back of your spoon for a restaurant quality presentation.

Garnish and serve:

Finish with additional sliced olives arranged decoratively and a generous drizzle of olive oil. The final presentation should look professional yet approachable.

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Castelvetrano olives completely transformed my approach to pesto making. Their naturally buttery flavor and bright green color create something that feels both familiar and special. My sister who typically dislikes olives requests this every time she visits!

The Perfect Bread Pairing

This pesto truly shines when served with the right bread companion. Opt for a crusty sourdough or ciabatta with an open crumb structure. The holes in the bread capture little pockets of the pesto, delivering bursts of flavor. For an elevated experience, grill thick slices of bread brushed with olive oil until charred marks appear, then rub with a raw garlic clove while still warm.

Creative Serving Options

While delicious as a dip, this versatile pesto works beautifully in numerous applications. Toss with hot pasta, reserving some pasta water to create a silky sauce that clings to each strand. Spread a thin layer on sandwiches instead of mayonnaise for a flavor upgrade. My favorite unexpected use is dolloping it onto a simple tomato soup just before serving, where it creates beautiful swirls of color and adds tremendous depth.

Ingredient Substitutions

The recipe allows for considerable flexibility while maintaining its character. Almonds work wonderfully in place of walnuts for the cream base. If Castelvetrano olives prove difficult to find, green Cerignola olives make a suitable replacement with a similar buttery quality. For those avoiding nuts entirely, sunflower seeds can substitute for pine nuts, though the flavor profile shifts slightly earthier. In winter months when basil becomes expensive, substitute half the basil with flat leaf parsley.

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This pesto recipe brings Mediterranean flair to your table. The possibilities are endless!

Frequently Asked Questions

→ Can I substitute the Castelvetrano olives with another variety?

Yes, while Castelvetrano olives provide a distinct buttery, mild flavor, you can substitute with other green olives like Manzanilla or Lucques. The flavor profile will change slightly, becoming more briny with other varieties.

→ How long does this pesto keep in the refrigerator?

The pesto will keep well in an airtight container in the refrigerator for up to 5 days. For best results, cover the surface directly with a thin layer of olive oil to prevent oxidation and maintain freshness.

→ Can I freeze the pesto for later use?

Yes, this pesto freezes well. Portion it into ice cube trays for convenient serving sizes, then transfer frozen cubes to a freezer bag. It will maintain quality for up to 3 months. The walnut cream base is best made fresh.

→ What can I serve with this olive pesto besides bread?

This versatile pesto pairs beautifully with pasta, roasted vegetables, grilled chicken or fish, spread on sandwiches, or stirred into risotto. It also works well as a topping for baked potatoes or mixed into scrambled eggs.

→ Is there a nut-free alternative for this recipe?

For a nut-free version, replace the pine nuts with sunflower seeds and substitute the walnut cream with a base of Greek yogurt or whipped ricotta cheese. This maintains the creamy texture while eliminating nuts entirely.

→ What's special about Castelvetrano olive oil specifically?

Castelvetrano olive oil, like the olives it's named after, has a distinctly buttery, mild flavor with grassy notes. If unavailable, any high-quality extra virgin olive oil will work, though the flavor profile may differ slightly.