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Photo: Tria Giovan Photo by: Photo: Tria Giovan

Pasta with Green Olive Pesto

Real Simple AUGUST 2003

  • Yield: 4 servings, with leftovers
  • Prep time:40 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 43mg
  • Calories: 651
  • Calories from fat: 0%
  • Carbohydrate: 89g
  • Cholesterol: 0mg
  • Fat: 26g
  • Fiber: 3g
  • Iron: 5mg
  • Protein: 15mg
  • Saturated fat: 3g
  • Sodium: 886mg

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Pasta with Green Olive Pesto recipe