Olive Pesto Pasta

5 from 5 reviews



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


  1. Prepare pasta according to directions. Drain, reserving some of the pasta water, and place pasta in a bowl or return to pot.
  2. 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.
  3. Add to pasta and toss, adding a splash or two of pasta water until the pasta is coated.
  4. 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.


+ 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.