Vegan Black Olive Pesto Pasta Bosh TV

Black Olive Pesto Pasta

  • Super simple
  • 0:20 m
  • 9 ingredients

Pesto pasta is such a great thing to whip up in the middle of the week if you're feeling ravenous. We're aware it's super easy to buy a shop bought pesto but making your own is way more fun and 10x more delicious. If you like olives, this recipe is going to blow you away. Happy cooking!

Serves: 4

Ingredients

For the spaghetti

  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 400g spaghetti

For the oregano breadcrumbs

  • 1 piece of white bread
  • 1 tbsp olive oil
  • 1 tsp dried oregano

For the black olive pesto

  • 4 tbsp olive oil
  • 1 ½ tbsp tomato purée
  • 1 ½ tbsp balsamic vinegar
  • 220g pitted black olives - we used Kalamata
  • 50g almonds
  • Salt & pepper to taste
  • ½ small bunch of fresh basil
  • ½ small bunch of parsley

Before you start

Large saucepan of salted water on a high heat | Food processor | Large frying pan | Tongs

Step 1

Cook the pasta

  • Bring the pan of salted water to the boil
  • Add the pasta and cook for 1 minute less than stated on the packet instructions

Ingredients

  • 400g spaghetti

Step 2

Meanwhile, make the breadcrumbs

  • Blitz the bread to coarse breadcrumbs in a food processor
  • Tip the crumbs into the frying pan along with the dried oregano
  • Add the olive oil and stir until the crumbs are coated
  • Put the pan over a medium heat and toast until the breadcrumbs are golden and crisp
  • Tip into a small bowl and set aside, keeping the frying pan handy

Ingredients

  • 1 piece of white bread
  • 1 tbsp olive oil
  • 1 tsp dried oregano

Step 3

Make the pesto

  • Reserve a few herbs for garnish and put the rest into the food processor
  • Blitz together with all the other pesto ingredients until well combined but not completely smooth

Ingredients

  • 4 tbsp olive oil
  • 1 ½ tbsp tomato purée
  • 1 ½ tbsp balsamic vinegar
  • 220g pitted black olives - we used Kalamata
  • 50g almonds
  • Salt & pepper to taste
  • ½ small bunch of fresh basil
  • ½ small bunch of parsley

Step 4

Combine

  • Once the pasta is cooked, put the frying pan over a medium-high heat
  • Add the pesto to the hot pan with a ladleful of the pasta water
  • Use tongs to transfer the pasta directly from the saucepan into the frying pan and toss until the pasta is coated with the pesto sauce
  • Taste and season with salt and pepper

Ingredients

  • Salt & pepper to taste

Step 5

Time to Serve

  • Swirl the pasta into bowls
  • Top with a drizzle of olive oil and the oregano breadcrumbs
  • Scatter with the reserved herbs

Ingredients

  • 1 tbsp olive oil