Green Olive Pesto Pasta
I absolutely love PESTO. I think the best thing about pesto is that there’s practically a million ways you can use it and even make it. That’s the thing that gets me… there are so many different combinations to try, how will I ever feel like I’ve found the best?! A few months ago, I was reading my cooking magazines and found this awesome guide for mixing and matching your own pesto. I have to share it with you… it’s crazy how many different types you could try and also get super creative with it! (Mix-Match Pesto!)
Let me break it down for you… here’s what you need to make your own perfect pesto:
1. Nut or Seed (almonds in this case)
2. Add your base (olives and parsley)
3. Choose your seasoning(s) (garlic and pepper)
4. Pick a cheese (Asiago!)
5. Finish that pesto! (more cheese!!)
I can’t wait to try a few others… I have already made another one with this gorgeous heirloom tomato and fresh mozz pizza the other night… whoa!
YUM! I’m hungry for that again…
Okay but really I have to share this crazy pesto recipe with you. It was so easy to make and it was creamy, delicious, and just all around awesome. Enjoy!
Green Olive Pesto Pasta
- 1 pound Campanelle Pasta (or other pretty shape!)
- 1 1/4 cups (6 oz) Pitted Manzanilla Olives
- 1/2 cup Sliced Raw Almonds, toasted
- 1/2 cup Fresh Flat-leaf Parsley Leaves
- 1/4 teaspoon Black Pepper
- 1 large Garlic Clove
- 2 tablespoons Water
- 1 teaspoon White Wine Vinegar
- 1/2 cup (2 oz) Grated Asiago Cheese
- Cook pasta according to the directions on the box. Drain pasta, reserving 1/4 cup of the cooking liquid.
- Put the olives, almonds, parsley, pepper, and garlic in a food processor. Pulse until coarsely chopped. With the processor on, add 2 tablespoons of water and 1 teaspoon of vinegar through the chute, processing until the mixture is finely chopped.
- Combine pasta, 1/4 cup olives, sliced almonds, flat-leaf parsley leaves, black pepper, and garlic in a food processor; pulse 3 times or until coarsely chopped. With processor on, add 2 tablespoons water and 1 teaspoon vinegar through the food chute, processing until mixture is finely chopped.
- Combine pasta, the reserved liquid, and the olive mixture in a large bowl and toss well. Sprinkle with extra cheese and serve immediately.
Recipe slightly adapted from: Cooking Light