Castelvetrano Olive Pesto (Print Version)
Vibrant Castelvetrano olive pesto with fresh basil and pine nuts, served over smooth walnut cream for a perfect appetizer dip.
# Ingredients:
→ Base Ingredients
01 -
⅔ cup raw walnuts or cashews
02 -
2 cups fresh basil leaves, firmly packed
03 -
½ cup pine nuts
04 -
1 cup pitted Castelvetrano olives, plus more for garnish
05 -
3 garlic cloves
06 -
½ cup Castelvetrano olive oil, plus more for finishing
07 -
1 tablespoon white wine vinegar or fresh lemon juice
08 -
Kosher salt, to taste
# Instructions:
01 -
Add the walnuts to a heat-proof bowl and cover with boiling water. Let sit for 5 minutes.
02 -
Add the basil leaves, pine nuts, olives and garlic to a food processor. Add half of the olive oil and process until a paste begins to form.
03 -
Stream in the rest of the olive oil while running the food processor. The mixture will soon turn into a slightly textured pesto. Add the vinegar and season with a few good pinches of salt. Mix, then taste and adjust seasoning as needed.
04 -
Drain the walnuts and add them to a small blender with ½ cup of cool water and a few pinches of kosher salt. Blend until very smooth.
05 -
Swipe the walnut cream on a plate. Add the pesto to the center of the walnut cream and swirl it out to the edges. Top with additional sliced olives and a drizzle of olive oil. Serve with crisp vegetables and crusty bread.
# Notes:
01 -
This pesto can be stored in an airtight container in the refrigerator for up to 5 days.
02 -
For a non-plant-based version, substitute ricotta cheese for the walnut cream.