Olive Pesto

Even though I'm home, I'm actually busier workwise than ever. Something quick and easy is more and more important. It doesn't get much quicker or easier than this.

I mixed this with Ancient Harvest red lentil linguine and topped it with sauteed (canned) mushrooms, (jarred) roasted red peppers, frozen broccoli, and (jarred) sun-dried tomatoes. It doesn't get much more quarantine friendly than that.

Included this in "sides & snacks" because I could totally see spreading this on a cracker.

What I changed:

  • Skipped the optional peppercini

  • Used nutritional yeast instead of parmesan

  • And used Gourmet Garden basil paste instead of fresh basil (fresh? in a quarantine? Are you crazy?!)

Olive pesto

Source: Half Baked Harvest | Serves: | Times: ~5 min


1/2 cup Greek #olives (I used marinated Kalamata) 1/2 cup nutritional yeast 1/4 cup Gourmet Garden basil paste 1 clove large garlic 1/4 cup EVO


Throw all of those ingredients in your blender (I used a Ninja Bullet). Blend until smooth (1-2 minutes).

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