Olive Pesto Pasta
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Unrated
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
3 to 4
Olive Pesto Pasta
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 8 ounces pasta dried, store bought or homemade
- 2 teaspoons olive oil
- 1/4 cup breadcrumbs
Olive Pesto
- ½ cup basil packed, fresh
- ½ cup flat-leaf parsley packed, fresh
- 1 clove garlic
- ¼ cup kalamata olives pitted
- ¼ cup sun-dried tomatoes see note
- 3 tablespoons lemon juice
- ¼ cup olive oil
- 2 tablespoons almonds chopped or sliced
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.
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