Olive Pesto Pasta

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Wide pasta cooked al dente and tossed in homemade olive pesto and fresh mozzarella makes a delicious vegetarian-friendly dish!


  • 1-pound tagliatelle
  • 1 cup pitted Mediterranean olives
  • 1 cup flat-leaf Italian parsley
  • ¼ cup pine nuts or walnuts
  • 1 teaspoon dried oregano leaves
  • ¼ teaspoon freshly cracked black pepper + more for serving
  • 1-2 cloves garlic, peeled
  • ¼ cup + 2 tablespoons olive oil + more for serving
  • 8-ounces fresh mini mozzarella balls


  1. Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions. Drain.
  2. Place olives, parsley, nuts, oregano, black pepper, garlic and olive oil in the bowl of a food processor. Pulse until desired consistency is reached, scraping the sides of the bowl as needed.
  3. Toss olive pesto with hot pasta, adding olive oil as desired.
  4. Serve in bowls with mini mozzarella balls and freshly cracked black pepper.