Pasta with Green Olive Pesto

Real Simple
Pasta with Green Olive PestoRecipe
Photo: Tria Giovan
4 servings, with leftovers


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1 pound spaghetti
5 garlic cloves, peeled
1/2 cup (3 ounces) niçoise or other green olives, pitted
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup olive oil
1 cup (6 ounces) kalamata or other black olives, pitted
1/2 teaspoon kosher salt


Prep: 40 Minutes

Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.

Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the Green Olive Pesto for another use. Roughly chop the black olives and reserve half for another use. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.

Created date

October 2003

Nutritional Information

Calcium 43 mg
Calories 651
Caloriesfromfat 0 %
Carbohydrate 89 g
Cholesterol 0 mg
Fat 26 g
Fiber 3 g
Iron 5 mg
Protein 15 mg
Satfat 3 g
Sodium 886 mg