Kalamata olives lend a rich and savory flavor to this pesto.
| Antipasto Pasta | Print |
Author: Marla Hingley
Prep time:
Cook time:
Total time:
Serves: 3
Kalamata olives lend a rich and savory flavor to this pesto.
Ingredients
- ⅓ cup Kalamata olives, pitted
- ⅓ cup oil-packed sun-dried tomatoes
- ⅓ cup fresh basil
- ⅓ cup fresh Italian parsley
- 1 clove garlic
- ½ cup Parmesan, grated (optional)
- 3 Tbsp olive oil (or use oil from tomatoes for more flavor)
Instructions
- Cook your favorite GF spaghetti until al dente (reserve ⅓ cup pasta water). Drain, rinse, return to pot.
- In a mini food processor combine all ingredients, and pulse until finely chopped (you can do this by hand, just finely pre-chop everything). Add pesto mixture to pasta and toss.
- Add in 1 Tbsp of reserved pasta water at a time, until you get the desired consistency of the sauce.
Notes
Aadd some grilled chicken if desired.
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