Pasta with Olive Pesto
Ingredients
- 1 box lasagna noodles or other noodles of choice
Olive pesto
- 1 (10 oz) jar olives
- 1 cup packed basil
- 1/2 cup parsley
- 1 teaspoon minced garlic
- 1/2 cup pine nuts or raw walnuts
- 2 tablespoons lemon juice
- 1/4 cup vegan parmesan cheese
- 1/4 cup olive oil
- pinch salt
Preparation
Pit the olives. You can do this ahead of time and keep them stored in the fridge if you'd like. The easiest way is to slice around the pit with a knife or buy pitted olives to save time.
Boil the pasta according to package directions.
While the noodles are boiling, add all of the pesto ingredients to a food processor or blender and blend until smooth.
If using lasagna noodles, slice them into strips with a pizza cutter and toss with a little oil to prevent sticking.
Add some of the pesto and toss.
Garnish with more parmesan cheese and serve.
Tips
If you have leftover pesto, store it in the fridge and use it on pizza, toast, or make this meal again later in the week.
