Green Olive Pasta Sauce with Fresh Herbs Recipe
Introduction
This green olive pasta sauce is a vibrant and flavorful twist on traditional pesto. Made with Castelvetrano olives and fresh herbs, it adds a fresh, tangy punch to any pasta dish or can be enjoyed as a spread or dip.
Ingredients
- 2 cups pitted Castelvetrano olives with brine (jarred or canned in brine)
- 1/2 cup packed fresh parsley
- 2 tablespoons fresh chopped dill leaves
- 1/2 cup packed fresh basil leaves
- 2-3 medium garlic cloves
- 6 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Step 1: Place the olives in a food processor along with 6 tablespoons of the olive brine from the jar or can.
- Step 2: Add the parsley, dill, basil, garlic, and olive oil to the food processor. Sprinkle in a pinch of salt and pepper.
- Step 3: Process the mixture until smooth and creamy, similar to a pesto consistency.
- Step 4: Taste the sauce and adjust seasoning by adding more salt or pepper as needed.
- Step 5: Toss the sauce with cooked pasta, or use it as a flavorful spread or dip. Serve and enjoy!
Tips & Variations
- For a nuttier flavor, add a handful of toasted pine nuts or walnuts before processing.
- If you prefer a thinner sauce, add a little more olive brine or olive oil to reach your desired consistency.
- Try swapping dill with mint for a fresher, slightly sweeter note.
- This sauce pairs well with grilled vegetables or as a topping for crostini.
Storage
Store the green olive pasta sauce in an airtight container in the refrigerator for up to 5 days. Before serving, let it come to room temperature and stir well. You can also freeze the sauce in portions for up to 2 months; thaw overnight in the fridge before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of olives for this sauce?
Yes, you can substitute Castelvetrano olives with green olives like Manzanilla or Picholine, but be mindful that the flavor and saltiness may vary.
Is this sauce suitable for vegan diets?
Absolutely, this green olive pasta sauce contains no animal products and is perfect for a vegan diet.
PrintGreen Olive Pasta Sauce with Fresh Herbs Recipe
A vibrant and flavorful green olive pasta sauce made with Castelvetrano olives, fresh herbs, garlic, and olive oil. This versatile sauce can be tossed with pasta, used as a spread, or served as a dip, delivering a bright, herbaceous twist to your meals.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 1/2 cups of sauce (serves 4 as pasta sauce) 1x
- Category: Sauce
- Method: Blending
- Cuisine: Italian
Ingredients
Olives
- 2 cups pitted Castelvetrano olives with brine (jarred or canned in brine)
- 6 tablespoons olive brine (from the jar or can)
Herbs & Flavorings
- 1/2 cup packed fresh parsley
- 2 tablespoons fresh chopped dill leaves
- 1/2 cup packed fresh basil leaves
- 2–3 medium garlic cloves
Other
- 6 tablespoons extra virgin olive oil
- Salt and pepper, to taste
Instructions
- Prepare Olives: Place the pitted Castelvetrano olives into a food processor along with 6 tablespoons of their olive brine. The brine helps to blend and balance the flavors while adding moisture.
- Add Herbs and Garlic: Add the fresh parsley, chopped dill leaves, fresh basil leaves, and garlic cloves to the food processor. These fresh ingredients give the sauce a bright, aromatic profile.
- Add Olive Oil and Seasoning: Pour in the six tablespoons of extra virgin olive oil. Add a pinch of salt and pepper to taste. The olive oil adds richness and helps emulsify the sauce.
- Process to Smooth: Process the mixture until it reaches a smooth, pesto-like consistency. Scrape down the sides if necessary to ensure everything is well combined and smooth.
- Adjust Seasoning: Taste the sauce and add additional salt and/or pepper if needed to suit your preference.
- Serve: Toss the sauce with cooked pasta, spread it on bread, or serve it as a dipping sauce. Enjoy the bold, herbaceous flavors!
Notes
- Castelvetrano olives have a mild, buttery flavor which makes this sauce uniquely bright and less salty than other olive sauces.
- If you prefer a chunkier texture, pulse the food processor fewer times instead of blending fully smooth.
- Adjust garlic quantity based on your taste preference.
- This sauce keeps well refrigerated in an airtight container for up to five days.
- If your olives or brine are very salty, reduce or omit additional salt in the recipe to avoid oversalting.
Keywords: green olive pasta sauce, Castelvetrano olive sauce, pesto style sauce, olive and herb sauce, easy olive sauce, fresh herb olive pesto
