Mezzetta Olive and Pistachio Pesto is a easy holiday recipe that the whole family can enjoy! Enter to win a holiday memories sharing pack with their easy entry giveaway!! #MezzettaMemories #ad
I can’t believe that it is already Thanksgiving 😯 I usually love all things holidays, the food, family and friends gathering and of course all the wonderful memories that are made each year. But this year I am totally unprepared and if you know me, that has my anxiety at an all-time high!!
The wedding was just a week and a half ago, followed by our wonderful honeymoon and then my brother-in-law’s surprize birthday party!! I haven’t really had time to even think about Thanksgiving and here it is!! Oh well, let’s just embrace it and concentrate on keeping it simple and enjoying being with our family and friends 😛
Speaking of keeping it simple, I wanted to put together something for us to munch on before the BIG MEAL 😆 I decided on trying something a little bit different and I have been wanting to make a tapenade for a while (I really can’t believe that I have never made one), but wanted it to be simplier and I didn’t want to make a trip to the store 😉 I didn’t have any sundried tomatoes or capers and we aren’t big on anchovies, so instead I came up with my Olive and Pistachio Pesto.
The star of my Olive and Pistachio Pesto is the Mezzetta Olives! Family owned since 1935, the fourth generation of Mezzetta family is continuing the commitment to bring their customers the highest quality foods available. They source the finest fresh produce from the sun-drenched soils of California, Italy, Spain, France, and Greece and prepare them according to our Italian family recipes at our state-of-the-art production facility in the Napa Valley. And let me tell you, you can taste the difference and the quality of these olives!! I let the Mezzetta Olives shine by only adding mild pistachios, garlic and fresh lemon!!
My Olive and Pistachio Pesto couldn’t be simplier and you let the food processor do all the work!! It takes all of 5 minutes to make, so you can spend more time with your family and friends creating those holiday memories 🙂
I paired this Olive and Pistachio Pesto with my Healthy Pita Chips. I also served it with the Mezzetta Blue Cheese Stuffed Olives on the side. Those are so good just to munch on themselves!!
My Olive and Pistachio Pesto is so versatile!! You could use it as a dip, as I did here, or you could use as a different appetizer by spreading goat cheese onto lightly toasted croutons and then topping them with the pesto…YUM!! Or if you are looking for something to do with your leftover turkey, might I suggest my Leftover Turkey Pesto Pasta, using this Olive and Pistachio Pesto as the pesto??? 😉
Who’s ready for a fun giveaway? Me, me, me 😆 The Mezzetta Holiday Memories Sweepstakes is going on right now on their landing page!! There you can find daily recipe inspiration and the super easy entry giveaway!! You can win this and an instant share digital camera.
Here is your recipe for Olive and Pistachio Pesto:
- 2 cloves fresh garlic
- 1 jar (10 oz.) Mezzetta Garlic Stuffed Olives
- 1 jar (10 oz.) Mezzetta Sliced Greek Kalamata Olives
- 5 oz. shelled roasted pistachios
- Zest and juice of one lemon
- Place garlic in the food processor, alone, and pulse until finely chopped. Scrap down the sides of the food processor bowl.
- Add olives, pistachios, lemon zest and lemon juice.
- Pulse in short, quick bursts until everything is chopped and combined.
- Chill for an hour and then serve with Pita Chips and Mezzetta Blue Cheese Stuffed Olives.