Pasta With Green Olive Pesto

Photo by Tria Giovan
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 651 calories
    • Fat 26 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 886 mg
    • Protein 15 mg
    • Carbohydrate 89 g
    • Fiber 3 g
    • Iron 5 mg
    • Calcium 43 mg


  1. Check 1pound spaghetti
  2. Check 2 garlic cloves, peeled
  3. Check 1/4cup (3 ounces) Niçoise or other green olives, pitted
  4. Check 1/4cup fresh parsley leaves
  5. Check 1/4cup fresh basil leaves
  6. Check 1/4cup olive oil
  7. Check 1/4cup pitted kalamata or other black olives, chopped
  8. Check 1/2teaspoon kosher salt


  1. Cook the spaghetti al dente, according to the package directions. Reserve ½ cup of the pasta water and drain.
  2. Meanwhile, add the garlic, green olives, parsley, and basil to a food processor. With the motor running, slowly add the oil and process until fully incorporated.
  3. In a large skillet, over medium heat, cook the olive pesto for 2 minutes.
  4. Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.