Olive Pesto Pasta

 In Recipes

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.

Olive Pesto Pasta


  • 1/4 cup green olives, pitted
  • 1/4 cup black olive, pitted
  • 1/4 cup parsley, packed
  • 1/4 cup basil, packed
  • 1/4 cup extra virgin olive oil
  • 1/4 cup almonds
  • 3 cloves garlic, smashed
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces of spaghetti


  1. Put all ingredients except the spaghetti into a food processor and pulse until a gritty but well mixed consistency
  2. Cook spaghetti according to package
  3. Drain pasta, add olive pesto, mix well and serve

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Want more recipes and tips on how to age better get my book Kaizen: A Toolbox for Cultivating Optimal health print or ebook. Cheers, Nanette

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