Pasta with Green Olive Pesto

Pasta with Green Olive PestoRecipe
Photo: Tria Giovan


4 servings, with leftovers

Recipe from

Real Simple

Recipe Time

Prep: 40 Minutes

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


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


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.