Olive Pesto with Spaghetti

Olive Pesto with Spaghetti


  • 1 cup pitted mixed oil cured olives
  • 3/4 cup marinated artichoke hearts
  • 1/2 cup roasted red peppers
  • 1/2 cup salted pistachio kernels
  • 1/2 cup grated parmesan cheese
  • 2 tbsp  roasted garlic
  • 1/4 cup olive oil*
  • 1 lb box dried spaghetti, cooked according to the directions
  • freshly ground black pepper


  1. Place the olives, artichokes, red peppers, pistachios, cheese and garlic into the bowl of a food processor.
  2. Pulse a few times to roughly chop up the ingredients. Remove the top and drizzle the olive oil evenly over the surface. * I tend to prefer this with less oil and will sometimes only use 2 tablespoons, however you could even increase the olive oil to more than 1/4 cup.. it’s really about personal preference.
  3. Replace the top and pulse a few more times.
  4. At this point the pesto can be stored in the refrigerator for about a week or so.
  5. To serve, bring the pesto to room temperature if it’s been refrigerated.  Toss with the hot drained spaghetti and divide among the plates.  Pepper to taste

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