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Olive Pesto Pasta

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 to 4
Author Erin Alderson

Ingredients

  • 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

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.