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Pucker Up Series 2014: Sour Cherry Pesto

This Sour Cherry Pesto recipe is a gorgeous appetizer or pasta sauce any time: dried sour cherries, dried olives, garlic, basil, Parmesan, toasted pine nuts. Mmmm!
Course Sauce
Cuisine Canadian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Valerie Lugonja is... A Canadian Foodie


  • 40 g dried black olives , pitted and minced
  • 10 g garlic cloves , minced
  • 80 g dried cherries , minced (blender works)
  • 5 g fresh basil
  • 50 g Parmesan Cheese
  • 60 g or more flavourful extra virgin olive oil
  • 1/4 teaspoon dry pepper flakes
  • 50 g pinenuts , toasted, extra whole for garnish, optional
  • finishing salt: white a Fleur de Sel
  • Bruschetta or pasta


  1. Mix all ingredients together, except for the whole pinenuts; check the seasoning
  2. Add whole pinenuts just before serving; spread over crackers or toss with hot homemade pasta
  3. Either way - scrumptious

Recipe Notes

To make the pesto runnier, add more olive oil

To make the pesto chunkier, don't blend as much

To make Sour Cherry Truffles, simply mix 40g pitted aged olives with 80g dried sour cherries (or a 1:2 ratio) and puree, roll into balls and in grated Parmesan Cheese; refrigerate well before serving