8 ounces dried store bought or homemade pasta
2 teaspoons olive oil
1/4 cup breadcrumbs
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
- 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.
+ 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.