Olive Pesto Pasta
I have never been a fan of olives until I came across a man selling olives at the winter farmer’s market. After talking to the olive man about some sage tea he was selling he convinced me to give his naturally fermented olives a try. I thought what the heck he is pretty passionate about these olives I should indulge him.
He handed me one of the green olives in a garlic brine and one of the black olives in a regular brine. Both olives did not have the harsh flavor of other olives I had tried. I was instantly sold and proceeded to buy a few jars of olives.
Now what was I to do with all these olives I had just bought? Even though the olives were tasty I still did not see myself sitting down to a bowl of olives and munching on them. I have used a few on my Nicoise salad but still had a lot of olives left to use. I saw recipes for olive tapenade on the internet but wanted to use them for more than an appetizer. That’s when I decided on this olive pesto pasta. The pasta dish makes for a harder dinner served with a side salad and/or roasted vegetable such as asparagus or radishes.
If you have leftover olive pesto pasta it makes a delicious lunch and is very tasty eaten chilled. Even if you aren’t an olive fan like myself give this recipe a try. Olives may just grow on you as well.
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