Olive Leaf Pesto with Toasted Pinenuts

This olive leaf pesto is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's made with fresh olive leaves, toasted pinenuts, extra-virgin olive oil, Parmesan cheese, garlic, and lemon zest. The pesto has a bright, herbaceous flavor with a hint of bitterness from the olive leaves. It's perfect for tossing with pasta, spreading on sandwiches, or using as a marinade for chicken or fish.

The olive tree is one of the oldest cultivated trees in the world, and its leaves have been used for centuries to make a variety of medicinal and culinary preparations. In recent years, olive leaf extract has become popular as a natural supplement for its antioxidant and anti-inflammatory properties. But did you know that you can also eat the fresh leaves of the olive tree? They have a slightly bitter, peppery flavor that pairs well with other strong flavors, such as garlic, lemon, and cheese. This pesto is a great way to use up fresh olive leaves and add a unique flavor to your favorite dishes.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup fresh olive leaves, loosely packed
• 1/3 cup toasted pinenuts
• 1/4 cup extra-virgin olive oil
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 teaspoon lemon zest
• Salt and pepper to taste

Instructions

1. Combine olive leaves, pinenuts, olive oil, Parmesan cheese, garlic, and lemon zest in a food processor or blender.
2. Pulse until well combined and smooth, but still has some texture.
3. Season with salt and pepper to taste.
4. Transfer the pesto to a jar and store in the refrigerator for up to 5 days.

Why It Works

• The olive leaves give the pesto a unique and slightly bitter flavor.
• The toasted pinenuts add a nutty flavor and texture.
• The extra-virgin olive oil provides a rich and flavorful base.
• The Parmesan cheese adds a salty and savory flavor.
• The garlic and lemon zest add a bright and herbaceous flavor.