Olive Pesto Tapenade Pasta
I couldn’t decide what to call this because it’s both a pesto and a tapenade! It’s so versatile and can be eaten with pasta, crusty bread, crackers, or as a spread in sandwiches. This is a quick dinner option for those busy nights, but it definitely doesn’t lack in flavor!
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Ingredients
- 1/3 cup packed fresh basil
- 1/2 cup packed fresh flat leaf parsley
- 1/4 cup packed fresh spinach (about one handful)
- 1 garlic clove
- 1/4 cup pitted kalamata olives
- 1/3 cup sun-dried tomatoes
- 3 tbsp fresh lemon juice
- 1/4 cup extra virgin olive oil
- 2 tbsp nutritional yeast
- 2 tbsp chopped almonds or walnuts
- 16 oz pasta of choice (GF if needed)
Instructions
- Cook pasta according to box instructions. Reserve about 1/4 cup of pasta water and then strain the cooked pasta. Return pasta back to the pot.
- While pasta is cooking, place basil, parsley, spinach, and garlic in the food processor. Process until well combined and minced. Add the rest of the ingredients. Process until well combined and add a little more olive oil or some reserved pasta water to get the consistency you want and to help it come together.
- Add the pesto/tapenade to the pot with the pasta. Stir together until well combined. If needed, add a splash of olive oil or reserved pasta water until the pasta is evenly coated with the pesto. Taste and if needed, add salt and/or pepper to taste. Sprinkle some nutritional yeast on top (optional, but SO tasty).
- Enjoy!
Servings: 4