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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
- Cook the spaghetti al dente, according to the package directions. Reserve ½ cup of the pasta water and drain.
- 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.
- In a large skillet, over medium heat, cook the olive pesto for 2 minutes.
- Add the spaghetti, reserved pasta water, black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.
I hope you will love this delicious dinner as much as me!
Today’s Kids Corner was written by: Kaila, 12