Becky Luigart-Stayner
6 servings (serving size: 1 2/3 cups)

This made-in-the-processor pasta sauce combines olives and almonds for a twist on traditional pesto. It's also nice as a base on pizza. Green Spanish manzanilla olives are packed in brine.

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 6 tablespoons cooking liquid.

Step 2

Place olives, sliced almonds, flat-leaf parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped. With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped. Combine pasta, 1/4 cup reserved cooking liquid, and olive mixture in a large bowl; toss well. Add enough of remaining 2 tablespoons cooking liquid to make pasta mixture moist, tossing well to coat. Sprinkle with cheese. Serve immediately.

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Ratings & Reviews

elaineNY's Review

March 24, 2013

Jasonsrevenge's Review

September 10, 2013

catestar's Review

April 14, 2010
I thought this was delicious, though I agree a bit salty. This isn't really a "special occasion" meal, but still worthy of 4 stars. I used kalamata olives instead of the green, shredded parmigiano reggiano instead of asiago, and a mix of fresh parsley and fresh basil. I also used only 12oz of pasta instead of the whole pound. Next time I think I'll alter the proportion of the ingredients, lowering both the olive and almonds a bit and increasing the herbs for a lighter, more refreshing pesto. Over all I really enjoyed this (served with steamed artichoke and butter) and will make it again... maybe as a cold pasta salad... :)