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Olive Pesto

  • Author: Liz Madsen
  • Total Time: 5 minutes
  • Yield: 3 Cups 1x
  • Diet: Vegan


Olive Pesto is a chunky sauce made with green olives, herbs, and olive oil! It's great on pasta and on bread, and is perfect for a dip.


Units Scale
  • 1-2 cups Manzanilla Olives, Pitted
  • 2 Cloves Garlic
  • 1/4 cups Walnuts
  • 1/4 cups Almonds
  • 1/2 cup Packed Fresh Basil (1.25 oz)
  • 1 cup Parsley
  • 1/4 cup Lemon Juice
  • 1/2 cup Olive Oil
  • 2 Tablespoons Nutritional Yeast


  1. Add to Food Processor: Place all ingredients into the bowl of a food processor.
  2. Pulse: Using the pulse function, gently blend up the ingredients. You want to maintain some of the chunkiness, however, use your judgment to get the consistency you want. 
  3. Serve: Mix the pesto with hot pasta (cooked to al dente or however you prefer) or bread (like my homemade vegan focaccia. Add black pepper or a little salt to taste if needed.


  • Note 1: Optional additions include sun-dried tomatoes, vegan parmesan cheese and ground pepper.
  • Prep Time: 5 minutes
  • Category: Pasta, Dinner, Sauce
  • Method: Food Processor
  • Cuisine: American, Italian

Keywords: Vegan Pesto, Vegan Sauce Recipes, Vegan Italian Recipes