Ingredients
⭐️ Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Make the Pesto:
- Let’s blanch greens! To do so, bring a large pot of salted water to a boil. Also prepare a bowl of ice water on the side.
- Place basil, parsley, kale & spinach into the boiling water for 15-20 seconds, then carefully remove with a slotted spoon or colander into the ice water. This may need to be done in two batches. Allow to sit 1 minute, then remove the greens from the water and squeeze out any excess water with your hands.
- Place blanched greens into a bowl on the side.
- Combine all the pesto ingredients except for the blanched greens & olive oil. Blend for 30 seconds. Begin with adding ½ cup oil and blend until combined.
- Next, slowly add greens in 3 additions, blending in between each addition. Slowly add the remaining oil throughout the blending process (either ¼ or ½ cup depending on if you feel the pesto needs more), making sure to pause the machine and scrape down the sides every so often.
- Blend pesto until smooth and creamy.
- Prepare the Pasta:
- Cook pasta according to package directions in salted water. Strain and rinse with cold water.
- Place the pasta into a bowl and mix in the quartered tomatoes & olives.
- Taste pasta and add more salt or pepper to taste. Enjoy!