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Mediterranean Diet Recipes

Olive Pesto Pasta

Discover the rich, bold flavors of the Mediterranean with this Olive Pesto Pasta, made with a blend of Kalamata and green olives, toasted pine nuts, fresh basil, and zesty lemon. Tossed with whole wheat pasta, grated Parmesan cheese, and a touch of olive oil, this dish is packed with flavor and nutrients. Add in marinated artichokes and cherry tomatoes for extra texture and brightness. Perfect for a quick, healthy meal with a taste of history, as olives have been cultivated for over 6,000 years in the ancient Mediterranean civilizations.
  • 2 cups cucumber, diced (cold)
  • 2 cups tomatoes, diced (cold)
  • 1/4 cup red onion, finely chopped (hot)
  • 1/4 cup fresh parsley, chopped (hot)
  • 1 tsp dried mint (hot)
  • 3 tbsp lemon juice, fresh (cold)
  • 1 tbsp olive oil (hot)
  • 1 tsp kosher salt (hot)
  • 1/2 tsp black pepper (hot)
  1. Dice the cucumbers and tomatoes, and finely dice the red onion into a medium bowl.
  2. Add chopped fresh parsley, and dried mint to the salad.
  3. Add fresh lemon juice, salt and pepper and mix to combine.
  4. Next, drizzle the olive oil over the salad and give it a final toss.
  5. Taste again for salt and pepper.
  6. Serve immediately

Serves 4-6

Ingredients:

  • 1 lb whole wheat spaghetti
  • ½ cup kalamata olives
  • ½ cup green olives
  • ¼ cup pine nuts
  • 2 cloves of garlic
  • Handful of fresh basil
  • Juice of one lemon
  • ¼ cup grated parmesan cheese
  • ¼ cup extra virgin olive oil
  • Salt and pepper to taste
  • Marinated artichokes in olive oil
  • ¼ cup cherry tomatoes, halved

Directions:

  1. In a food processor, pulse the garlic until minced, then add your olives, pine nuts, basil, lemon juice, lemon zest, salt, and pepper, and begin to pulse and blend
  2. Slowly stream in the olive oil until the pesto becomes a smooth consistency
  3. Bring a pot of water to a boil, add salt, and boil the whole wheat spaghetti until al dente
  4. Transfer the olive pesto to a large bowl, and add a small ladle full of pasta water and mix until it’s smooth consistency
  5. Add the cooked pasta to the olive pesto, and more grated parmesan and mix
  6. Plate the pasta with marinated artichokes, cherry tomatoes, and a bit more parmesan
  7. Enjoy!

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