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Olive pesto (Pesto Puttanesca) vegan

Olive Pesto - Vegan Pesto Puttanesca

Make homemade olive pesto in just 3 minutes: a vegan pesto puttanesca with green and black olives, sun-dried tomatoes and capers – packed with umami.
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Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Course Sauces
Cuisine Italian
Servings 4 servings
Calories 195 kcal

Recommended Equipment

stick blender* or mini food processor
kitchen scales*
US Customary - Metric

Ingredients
 
 

  • 100 g green olives pitted, drained
  • 4 tablespoons olive oil
  • 40 g dried tomatoes drained
  • 20 g Kalamata olives pitted, drained
  • 15 g capers drained
  • 1 garlic clove
  • 1 pinch of sea salt

Instructions
 

  • Blend everything into a pesto using a mini food processor or hand blender.
    Olivenpesto Zutaten im Food processor
  • Serve with bread, vegetables or pasta.
    Pasta mit Olivenpesto

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 2gFat: 19gFiber: 2gSugar: 4g
Keyword Pesto
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