California Ripe Olive Pesto


  • 1 can California Ripe Black Olives, drained
  • 1/4 cup red wine vinegar
  • Sprinkle of sea salt
  • 1 tsp dried basil
  • 1/4 cup walnuts
  • 1 clove garlic


  1. Combine black olives, vinegar, sea salt, and basil in a shallow dish with lid to store in fridge overnight- make sure thoroughly combined
  2. The next day add that mixture to a food processor along with walnuts and garlic
  3. Puree
  4. Serve cold, feel free to top with scallions or more olives
Recipe by:

Dietitian Jess