Name: Olive Pesto Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3 to 4
Ingredients: 8 ounces store bough or homemade pasta; ½ cup packed fresh basil; ½ cup packed fresh flat leaf parsley; 1 clove garlic; ¼ cup kalamata olives; ¼ cup sun-dried tomatoes (see note); 3 tablespoons lemon juice; ¼ cup olive oil; 2 tablespoons almond slices; 1/4 cup breadcrumbs

Scale

Ingredients

8 ounces store bough or homemade pasta
½ cup packed fresh basil
½ cup packed fresh flat leaf parsley
1 clove garlic
¼ cup kalamata olives
¼ cup sun-dried tomatoes (see note)
3 tablespoons lemon juice
¼ cup olive oil
2 tablespoons almond slices
1/4 cup breadcrumbs

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, tomes, lemon juice, olive oil, and almonds. Continue to until pesto is well combined. 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 until lightly browning. Sprinkle on top of pasta and serve.

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.