Olive Pesto Pasta

Name: Olive Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 to 4
Ingredients: 8 ounces dried store bought or homemade pasta; 2 teaspoons olive oil; 1/4 cup breadcrumbs; ½ cup packed fresh basil; ½ cup packed fresh flat leaf parsley; 1 clove garlic; ¼ cup pitted kalamata olives; ¼ cup sun-dried tomatoes; 3 tablespoons lemon juice; ¼ cup olive oil; 2 tablespoons chopped or sliced almonds

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Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
3 to 4

Olive Pesto Pasta

Tyler Barnes

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Ingredients

Servings

8 ounces dried store bought or homemade pasta
2 teaspoons olive oil
1/4 cup breadcrumbs

Olive Pesto

½ cup packed fresh basil
½ cup packed fresh flat leaf parsley
1 clove garlic
¼ cup pitted kalamata olives
¼ cup sun-dried tomatoes see note
3 tablespoons lemon juice
¼ cup olive oil
2 tablespoons chopped or sliced almonds

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Instructions

Prepare pasta according to directions. Drain, reserving some of the pasta water, and place pasta in a bowl or return to pot.
While pasta is cooking, pulse the basil, parsley, and garlic in a food processor until minced. Add in the olives, tomatoes, lemon juice, olive oil, and almonds. Continue to until pesto is well combined, adding a bit more olive oil (or pasta water) if needed to pulse everything together.
Add to pasta and toss, adding a splash or two of pasta water until the pasta is coated.
In a dry skillet over medium heat, toast breadcrumbs in olive oil until lightly browning. Sprinkle on top of pasta and serve with extra herbs for garnish.

Notes

+ I used sun-dried tomatoes packed in olive but you could also use non-oil packed sun-dried tomatoes but you might need to add a splash more olive oil or lemon juice.