Imagine twirling your fork into a plate of perfectly cooked linguine, coated with a rich, vibrant olive pesto that bursts with Mediterranean flavors - all without a single animal product! This plant-based pasta masterpiece is not just a meal, it's a culinary adventure that will transport your taste buds straight to the sun-drenched coastlines of Italy. Whether you're a committed vegan, a curious foodie, or simply someone who loves incredibly delicious food, this Linguine Vegan Olive Pesto recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 2 servings
Ingredients
- 200g linguine
- 1 cup fresh basil leaves
- 1/2 cup pitted olives
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/4 cup olive oil
- Salt to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat, preparing for the linguine pasta.
- While the water heats, prepare the pesto by adding fresh basil leaves, pitted olives, pine nuts, and peeled garlic cloves into a food processor.
- Pulse the ingredients in the food processor until they are roughly chopped and well combined.
- With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth, consistent pesto sauce. Add salt to taste and blend briefly.
- Add the linguine to the boiling water and cook according to package instructions, typically 8-10 minutes, until al dente.
- Reserve 1/4 cup of pasta cooking water before draining the linguine in a colander.
- Return the drained pasta to the pot and immediately add the prepared olive pesto, stirring gently to coat the linguine evenly.
- If the sauce seems too thick, add a small amount of the reserved pasta water to help distribute the pesto and create a silky texture.
- Plate the linguine immediately, optionally garnishing with additional fresh basil leaves or a drizzle of olive oil.
Tips
- Use the freshest basil leaves possible for the most vibrant pesto flavor. If you can, pick them right before preparing the dish.
- Toast your pine nuts lightly before blending to enhance their nutty flavor and add depth to the pesto.
- Reserve pasta water before draining - this starchy liquid is a secret weapon for creating a silky, well-distributed sauce.
- For extra richness, use high-quality extra virgin olive oil that has a robust, fruity flavor.
- If you don't have a food processor, a good blender or even a mortar and pestle can work for making the pesto.
- Don't overcook the linguine - aim for al dente to maintain the perfect pasta texture.
- Feel free to adjust the olive and basil ratios to suit your personal taste preferences.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 15g
Fat: 32g
Saturated Fat: g
Cholesterol: 0mg
