I was delighted to try this taggiasca olive pesto with black olives, capers, and almonds… and I immediately fell in love with it!
It’s as fresh as the lemon pesto and as tasty as the Trapanese pesto, two other dressings I adore. I love all olives, but the Taggiascas remain my favorite.
Have you already tried my paccheri with zucchini and Taggiasca olives? A real treat!
Back to today’s pesto, it’s perfect for summer bruschettas or as a pasta dressing: I tried it by adding tuna, and it turned into a fresh and delicious dish.
The best part? It’s prepared in a flash: low effort and great taste!
Ready to find out how to make it in just a few steps?
See you in the next recipe!!!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 219.36 (Kcal)
- Carbohydrates 3.71 (g) of which sugars 0.70 (g)
- Proteins 3.32 (g)
- Fat 21.91 (g) of which saturated 2.22 (g)of which unsaturated 2.84 (g)
- Fibers 2.42 (g)
- Sodium 270.71 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.8 oz Taggiasca olives
- 1.4 oz black olives (pitted)
- 0.7 oz salted capers
- 1.8 oz peeled almonds
- 1 clove garlic (optional)
- A few leaves basil (about 0.35 oz.)
- 1.7 fl oz extra virgin olive oil
- 1 tsp lemon zest
- 1 tsp lemon juice
- to taste black pepper
Tools for olive pesto
- Mixer
- Pan small
Recipe: Taggiasca olive pesto
Mediterranean, delicious, irresistible!
Weigh all the ingredients, then wash and dry the basil.
Lightly toast the almonds in a small pan and let them cool.
Desalt the capers by rinsing them well and soaking them for 5-10 minutes, changing the water once.
In a mixer, put the Taggiasca and black olives, desalted capers, toasted almonds, peeled garlic clove (if using), basil leaves, lemon zest and juice, freshly ground black pepper, and half of the extra virgin olive oil.
Start blending in short bursts, gradually adding the remaining oil.
Adjust the consistency and taste: if needed, add more oil and decide if more lemon and pepper are required (since the capers are salty, no additional salt is needed in this pesto).
Blend until you reach a smooth but thick texture, ideal for pasta and crostini.Note: if you have a mortar, try preparing the pesto by hand: crushing the olives, nuts, and capers will give you a fragrant cream with an authentic flavor, just as tradition demands.
And here is your taggiasca olive pesto: a simple yet characterful dressing, encapsulating all the fragrance and flavors of the Mediterranean. Perfect for dressing pasta, spreading on crostini, or enhancing second courses, it is prepared in minutes and wins you over at the first taste.
Here are some irresistible crostini with my pesto: just toast a few slices of bread and spread this fragrant cream on top. Perfect as an appetizing starter or for a Mediterranean-flavored aperitif.
And here I propose another really tasty pasta dish: with the same taggiasca olive pesto, enriched with tuna in oil. The result? A combination of Mediterranean flavors you must try!
Storage and tips
Storage: place the pesto in a clean glass jar and cover it with a thin layer of extra virgin olive oil on the surface (to isolate it from the air). This way, it keeps in the fridge for 2-3 days.
Tips: adjust (without overdoing it) the oil based on use: denser for crostini, more fluid for pasta dressing.
No need to add salt: the capers already give the pesto all the necessary saltiness.
FAQ
Which nuts are best for olive pesto?
Almonds and pine nuts are the most used: they give natural creaminess and a delicate flavor. Walnuts or hazelnuts can add a more intense and rustic taste.
Is it necessary to toast the nuts?
It’s not mandatory, but lightly toasting them in a pan without oil enhances their aroma and flavor.
How can I achieve a creamy consistency?
Blend slowly, adding oil little by little. For a more liquid pesto, you can add a bit of pasta cooking water.
