Green Olive Pesto

Pesto is such a delicious and easy recipe to whip up for all sorts of occasions. It’s a great compliment to many dishes including fish, chicken, salads, pasta and can also be used as a dip. This versatile dish can easily be stored for later use in the fridge or in the freezer.


  • ½ cup of pitted green olives
  • 2 cloves of garlic
  • 1 large handful of baby spinach and/or baby kale leaves
  • ¼ cup of fresh basil
  • ½ cup of almonds
  • 6 tbsp of olive oil
  • ¼ tsp of nutritional yeast (optional)
  • ¼ cup of chopped pitted black olives
  • Salt and cracked pepper to taste
  • 2 large zucchinis, spiralized or a healthy wholegrain pasta


  1. In a blender or food processor, process the green pitted olives, garlic, baby spinach/kale leaves, basil, almonds and nutritional yeast and blend to form a lumpy consistency, then add the olive oil slowly while it is still mixing until well combined.
  2. Stir in the black olives and extra salt and pepper if needed. You can thin it down if desired with 2-4 tablespoons of water.
  3. Heat this up in a fry pan or saucepan with the zucchini and serve immediately or store the pesto for later use or enjoy as a dip with vegetables sticks.

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 2-4 servings


Almonds — pine nuts, cashews, pistachios