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Lemon Olive Pesto

A refreshing "olive(r) twist" to the traditional pesto that adds an acidity tang. This sauce is versatile and can be used as a spread on crusty bread, as a pasta sauce or a dip for grilled meat.



  • 1 cup Sable & Rosenfeld Gin Tipsy Lemon Olives
  • 1 cup packed parsley leaves
  • 2 Tbsp fresh oregano leaves
  • 2 garlic cloves, peeled
  • 1 Tbsp brine from the lemon olives
  • ½ cup Extra Virgin Olive Oil, plus more as needed



  1. Pulse all in a food processor, adding more oil as needed to make a smooth sauce.
  2. Season to taste with salt and pepper, if needed.
  3. Serve on crusty bread or over pasta. Enjoy!