Pasta with Green Olive Pesto

Name: Pasta with Green Olive Pesto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters fresh basil leaves; 118 milliliters fresh parsley leaves; 5 garlic cloves, peeled; 170 grams cup kalamata or other black olives, pitted; 1 teaspoons kosher salt; 118 milliliters olive oil; 454 grams spaghetti; 85 grams 1/2 cup niçoise or other green olives, pitted

You can never have too many main course recipes, so give Pasta with Green Olive Pesto a try. This recipe serves 4. One serving contains 730 calories, 16g of protein, and 35g of fat. A mixture of olive oil, kalamata, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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

Ingredients you will need

Water

Spaghetti

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.

Ingredients you will need

Black Olives