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Pasta with Green Olive Pesto

Photo: Tria Giovan
Prep time 40 mins
Yield 4 servings, with leftovers


  • 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

Nutrition 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

How to Make It

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

  2. 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.