Pasta With Green Olive Pesto

Pasta With Green Olive Pesto

This delicious recipe is vegan and very healthy! Perfect for back to school energy. It’s also really easy and did I already say delicious?



1 pound of spaghetti

2 cloves of garlic (peeled)

1/4 cup (3 ounces) Niçoise or other green olives (pitted)

1/4 cup fresh parsley leaves

1/4 cup fresh basil leaves

1/4 cup olive oil

1/4 cup pitted kalamata or other black olives (chopped)

1/2 teaspoon 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.
  5. Enjoy!


I hope you will love this delicious dinner as much as me!

Today’s Kids Corner was written by: Kaila, 12


Posted in Food | August 31st, 2015 | 0 Comments


Comments closed

“The part can never be well unless the whole is well.” –Plato

Copyright 2022 ecoPharmacist®. All rights Reserved.

Information on this site is provided for informational purposes only and is not intended as a substitute for the advice provided by your physician. You should not use the information on this site for diagnosing or treating a health problem or disease, or prescribing or using any medication or other treatment.

Privacy Policy