Parsley Black Olive Walnut Pesto Pasta Sauce

Parsley, black olive, walnut pesto pasta sauce. Vegetarian meal takes less than 30 minutes. Click thru for details.

Parsley Black Olive Walnut Pesto Pasta Sauce, a quick and easy dinner that is vegetarian. Easy dinner on hectic days, for meatless Mondays and Fridays in Lent.



  1. Boil the water for the pasta and cook according to package directions.
  2. While pasta water is heating up, place the parsley, walnuts, olives, and red pepper flakes in a food processor. Pulse until the ingredients are coarsely chopped.
  3. Scrape down the sides of the bowl and turn on the machine and slowly drizzle in the olive oil
  4. Check the pasta to see if it’s al dente, and reserve ½ cup of the pasta water.

Before you drain the pasta use a ladle to remove the water and set aside in a small bowl.

  1. Drain the pasta and then immediately place it back into the warm pot.
  2. Stir in the pesto and blend well into the pasta. Add in the reserved pasta water if the pesto is too dry.
  3. Add salt and pepper to taste and place into serving bowl.
  4. Toss with grated Parmigiano-Reggiano (optional).


You can also substitute fresh made pasta for boxed pasta if you wish.

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