Olive Pesto Pasta

Olive Pesto Pasta

  • Author: Erin Alderson
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 3 to 4 1x



  • 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


  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, 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.
  3. In a dry skillet over medium heat, toast breadcrumbs until lightly browning. Sprinkle on top of pasta and serve.


+ 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.