Green Olive Pesto Pasta

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!

IMG_9545

IMG_9550

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

Ingredients:

  • 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

Directions:

  1. Cook pasta according to the directions on the box.  Drain pasta, reserving 1/4 cup of the cooking liquid.  
  2. 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.  
  3. 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.
  4. 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

IMG_7884

IMG_7883

6 thoughts on “Green Olive Pesto Pasta

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s