If you’re a pesto lover like me, you’ll want to try this Green Olive Pesto Pasta recipe, which offers a bold and savoury twist on the classic.
I truly love pesto, and if you’ve been following me on social media, you might remember that I used to experiment with different pestos all the time. I’d get so excited about new combinations—some with nuts, others with different herbs—before I’d forget about them for a bit. But now, I’m going through a pasta stage of my life, and pesto has found its way back into my kitchen with a fresh new twist.
This Vegan Green Olive Pesto is creamy, tangy, and brimming with Mediterranean flavours. It’s completely dairy-free, yet it still delivers the rich, savoury depth you’d expect from a classic pesto. With green olives and pine nuts as its base, it’s a perfect sauce for pasta, a dip, or even a spread. Simple to prepare and ready in under 30 minutes, it’s a great option for busy weeknights or when you’re craving something flavoruful and fresh.
Why You’ll Love This Vegan Green Olive Pesto
This pesto is not only incredibly simple to make, but it also offers a unique flavour profile. The green olives give it a briny, savoury kick that contrasts beautifully with the freshness of the herbs and the nutty richness from the pine nuts. You might have tasted green olives in various dishes, but when blended into a creamy pesto, they become the star of the show.
I also love how versatile this pesto is. It’s perfect for any pasta—especially hearty pappardelle, which really allows the pesto to coat each wide noodle. But you can also use it as a dip for veggies, as a topping for roasted potatoes, or even spread it on a piece of toasted sourdough for a quick snack. The possibilities are endless, and the best part is it comes together in just 20 minutes!
Ingredients You’ll Need
- Green Olives (120g): Green olives are the heart of this pesto, providing a wonderful, slightly tangy flavour.
- Pine Nuts (40g): Pine nuts give this pesto that creamy, rich texture. If you don’t have pine nuts, you can swap in walnuts or almonds as a substitute.
- Fresh Basil (15g): Basil adds that familiar herby freshness that balances the briny olives.
- Fresh Parsley (15g): Parsley provides a bit of earthiness and brightness, giving the pesto a vibrant flavor.
- Garlic: A small clove of garlic elevates the flavors and adds depth to the pesto.
- Nutritional Yeast (2 tbsp): This is a great substitute for cheese and gives the pesto a nutty, cheesy flavor without any dairy.
- Olive Oil (3 tbsp): You’ll need a good-quality extra virgin olive oil for the best results. It brings the pesto together and helps with texture.
- Lemon Juice (1-1.5 tbsp): A bit of lemon juice adds a fresh, zesty kick to brighten up the pesto.
- Pasta: While I love pappardelle with this pesto, feel free to use any pasta you have on hand.
How to Make Vegan Green Olive Pesto
The beauty of this pesto lies in its simplicity. Start by toasting the pine nuts lightly in a dry pan for 1-2 minutes until they’re golden brown. This step is optional but really enhances their flavour.
Next, add the green olives, toasted pine nuts, basil, parsley, garlic, nutritional yeast, and olive oil to a chopper or blender. Pulse until everything is finely chopped and the pesto reaches your desired consistency. If it’s too thick, you can add a tablespoon of water or more olive oil to loosen it up.
While you’re making the pesto, cook your pappardelle in boiling salted water. Be sure to reserve about 3 tablespoons of pasta water before draining the pasta—this will help the pesto coat the noodles beautifully. Toss the pasta with the pesto, and add a bit of the pasta water to ensure it’s perfectly smooth and creamy.
Green Olive Pesto Pasta
Ingredients
- 300 g pappardelle
- 120 g green olives pitted
- 40 g pine nuts
- 15 g fresh basil
- 15 g fresh parsley
- 3 tbsp olive oil extra virgin
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1-2 tbsp water
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Lightly toast the pine nuts in a dry pan over medium heat for 1-2 minutes until golden and fragrant. Let them cool.
- In a chopper or blender, combine green olives, toasted pine nuts, lemon juice, basil, parsley, garlic, olive oil, and nutritional yeast. Blend until you get a coarse paste.
- Add 1 tablespoon of water at a time, blending until the pesto reaches your preferred consistency.
- Adjust with salt and pepper, but be cautious as olives are already salty.
- Cook pappardelle in boiling salted water according to the package instructions. Reserve 3 tablespoons of pasta water before draining.
- Toss the pasta with the pesto, adding a splash of reserved pasta water to coat the noodles evenly.
- Top with toasted pine nuts and drizzle with extra virgin olive oil
Notes
- Pine nuts are traditional, but you can substitute with walnuts, almonds or sunflower seeds for a different flavour and texture.
- If the pesto is too thick, add a little more olive oil or pasta water to reach your desired texture.
- While pappardelle works beautifully, any other long pasta like spaghetti or linguine will also complement the pesto perfectly.
Why It’s Perfect for Any Meal
Whether you’re making a quick weeknight dinner or preparing a special meal for friends, this Vegan Green Olive Pesto will elevate your pasta game. The pesto is not only great for tossing with your favorite pasta but also works wonders as a dip for veggies, a topping for grilled veggies, or a spread on toast. It’s versatile, packed with flavour, and totally dairy-free.
If you’re like me and always looking to try new takes on classic dishes, this pesto is a must-try. Plus, it’s so quick and easy to make, you’ll find yourself reaching for it again and again. It’s time to bring pesto back into your pasta rotation—with a twist!
P.S. For another easy and original quick pesto pasta dinner or lunch, try this Leek Pesto Green Pea Potato pasta recipe.
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