Vegan olive pesto pasta
Salty, savoury green olive pesto coated bucatini pasta with Kalamata olives and topped with vegan parmesan.
Ingredients
- 300 g Bucatini pasta
- 100 g Green olives
- 50 g Kalamata olives
- 50 g Cashew nuts raw, unsalted
- 50 g Vegan parmesan
- 25 g Fresh basil
- 25 g Fresh parsley
- 45 ml Olive oil extra virgin
Instructions
- Add the cashew nuts ang 50g green olives to a mini food processor or pestle & mortar and pulse until combined and the pieces are all even sizes.
- Next add the basil, parsley, parmesan and extra virgin olive oil. Blend this into a paste.
- Add the paste to a large bowl and set aside.
- Boil the pasta and save a ladle of pasta water.
- Add the pasta water to the olive pesto paste and mix into a sauce.
- Drain the pasta well and add to the pesto sauce, mix well.
- Serve the pasta in bowls topped with extra olives and parmesan.
Notes
Saltiness- Often with pesto salt is added but the olives are already salted so I find you don’t need to add extra salt to this pesto.
Making the pesto- Pesto is best made in a pestle and mortar so you can keep an eye on the consistency. However if using a food processor a mini chopper is best for this amount don’t use a high speed blender for this recipe as the pesto will become too much of a paste.