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Spaghetti with Toasted Almond and Green Olive Pesto

Spaghetti with Toasted Almond and Green Olive Pesto

If you like olives, you'll love this simple weeknight pasta recipe.

Course Main Dishes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 408 kcal
Author Hello Veggie


  • 8 ounces dry spaghetti
  • 1 cup green olives with pimentos small, not jumbo!
  • 1/3 cup toasted almonds
  • 1/4 cup parsley
  • 2 tablespoons olive oil
  • 1 clove garlic minced
  • Zest from 1 small lemon
  • Salt to taste
  • A few grinds of freshly cracked black peppercorns


  1. Cook the spaghetti according to the package directions; pour into a colander to strain away liquid, but allow a little bit of the liquid to cling to the noodles.
  2. While the spaghetti is cooking, make the pesto by combining all of the remaining ingredients in the small bowl of a food processor. Pulse to chop--you don't want it as smooth as pesto, but you don't want to have large pieces either. It should have some texture!
  3. Combine the spaghetti and olive mixture in a serving bowl and use tongs to toss until the spaghetti is evenly coated. Divide onto plates and serve.
Nutrition Facts
Spaghetti with Toasted Almond and Green Olive Pesto
Amount Per Serving (1 /4 of recipe)
Calories 408 Calories from Fat 179
% Daily Value*
Fat 19.9g31%
Saturated Fat 1.7g11%
Carbohydrates 46.3g15%
Fiber 4.4g18%
Sugar 2.4g3%
Protein 11.2g22%
* Percent Daily Values are based on a 2000 calorie diet.