Menu Enter a recipe name, ingredient, keyword...

Salsa Genoves


Google Ads
Rate this recipe 0/5 (0 Votes)
Salsa Genoves 0 Picture


  • 1/2 pound green olives, pitted
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon chopped fresh thyme (optional)
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon minced capers, rinsed before mincing
  • 1 small clove garlic, minced
  • 6 tablespoons extra-virgin olive oil, plus more for storing


Servings 1


Step 1

Pulse the olives in a food processor until well chopped. Add all the remaining ingredients except for the olive oil and pulse until nearly pureed. With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.

Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.

Michael's Notes: Choose an olive that is not too heavily brined, such as
Picholines or Lucques from France.


Review this recipe