Bright Green Olive Spread

This lively Castelvetrano pesto turns basic meals into tasty Mediterranean treats. These bright green olives bring a buttery taste that makes a pesto that's quite different from your usual basil ones yet feels somewhat familiar.

I came up with this pesto when I had to throw together a summer dinner party quickly. Guests were asking me for my secret before they'd even finished eating - the bold color and rich taste won them over right away!

Ingredients

• Fresh basil leaves: Pick bright green bunches without any dark marks for the best taste.
• Castelvetrano olives: The key ingredient with their mild flavor and buttery feel, much gentler than other olive types.
• Raw walnuts or cashews: They make a smooth base for our topping and add good fats.
• Pine nuts: They give that classic pesto feel and a gentle nutty flavor that works well with the olives.
• Garlic cloves: You need fresh garlic here. Get firm bulbs that haven't started sprouting.
• Castelvetrano olive oil: This special oil boosts the olive flavor but any good extra virgin olive oil will do just fine.
• White wine vinegar or lemon juice: This adds zing to cut through the richness. Fresh squeezed lemon gives a softer tang.
• Kosher salt: The bigger salt bits melt perfectly into our mix.

Step-by-Step Instructions

Soak the walnuts:

Put walnuts in a bowl that can handle heat and pour boiling water over them. Let them sit for 5 minutes flat. This makes them much softer for a creamier result and takes away any bitter taste.

Create the pesto base:

Throw the basil leaves, pine nuts, olives and garlic in your food processor. Add half the oil and blend until you get a chunky mix. Don't worry if it's not smooth yet - that's just right for now.

Emulsify the oil:

While the processor runs, slowly pour in the rest of your olive oil until the pesto gets silky but still has tiny bits you can see. Adding the oil slowly helps everything blend together smoothly.

Balance the flavors:

Put in your vinegar or lemon juice and add salt. Pulse briefly to mix it all up. Taste it and add more seasoning if needed, but remember the olives are already a bit salty.

Prepare the walnut cream:

Drain those soaked walnuts really well and put them in a small blender. Add cool water and salt, then blend until it's totally smooth with no grittiness. It should end up looking like thick cream.

Plate with flair:

Swipe the walnut cream across your plate in a fancy way. Drop some pesto in the middle and gently swirl it outward using the back of your spoon for a restaurant-worthy look.

Garnish and serve:

Top with some extra sliced olives arranged nicely and finish with a good drizzle of olive oil. The final dish should look fancy but not intimidating.

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Castelvetrano olives changed how I think about making pesto. Their naturally buttery taste and bright green color create something that seems both regular and special at once. My sister usually hates olives but always asks for this whenever she stops by!

The Perfect Bread Pairing

This pesto really shines when you match it with the right bread. Go for sourdough or ciabatta with lots of air pockets inside. Those little holes trap bits of the pesto, giving you amazing flavor bursts. For an even better experience, grill thick bread slices with some olive oil until you see grill marks, then rub them with a raw garlic clove while they're still hot.

Creative Serving Options

While it's great as a dip, you can use this pesto in so many ways. Mix it with hot pasta and save some pasta water to make a smooth sauce that sticks to every bite. Use it instead of mayo on sandwiches to make them tastier. My favorite surprise use is dropping a spoonful onto simple tomato soup just before eating - it makes pretty color swirls and adds tons of flavor.

Ingredient Substitutions

You can switch things up while keeping the basic idea intact. Almonds work great instead of walnuts for the cream base. Can't find Castelvetrano olives? Green Cerignola olives are pretty close with a similar buttery quality. If you don't eat nuts, try sunflower seeds instead of pine nuts, though they'll make it taste a bit more earthy. When basil gets pricey in winter, you can swap half of it with flat leaf parsley.

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This pesto brings a taste of the Mediterranean to your kitchen. You can use it in so many different ways!

Frequently Asked Questions

→ Are there other olives I can use instead of Castelvetrano?

Sure! If you can't find Castelvetrano, green olives like Lucques or Manzanilla can replace them. Keep in mind the flavor will lean more briny and sharp with these varieties.

→ How long does this olive spread stay fresh in the fridge?

You can enjoy this spread for up to 5 days when stored in an airtight container in the fridge. Adding a layer of olive oil on the surface helps lock in flavors and keep it fresh.

→ Is it okay to freeze this spread?

Yes, it freezes perfectly. Use ice cube trays to portion it out, then transfer the frozen cubes to a freezer bag for storage. It stays good for 3 months. The walnut layer is better when prepared fresh.

→ What other dishes can I make with this spread?

This spread works with lots of dishes. Mix it into pasta, add to risotto, use as a topper for grilled meats or fish, spread on sandwiches, or even swirl into scrambled eggs for a flavor boost.

→ Can I make this without any nuts?

You bet! Swap pine nuts for sunflower seeds and use whipped ricotta or Greek yogurt instead of walnut cream. It’ll still be creamy without any nuts.

→ What’s unique about Castelvetrano olive oil?

This oil, much like the olives, has a mild, buttery taste with a grassy freshness. Can’t find it? Just grab a quality extra virgin olive oil for a solid alternative.