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Black Olive Pesto Pasta

Black Olive Pesto Pasta
Black Olive Pesto Pasta

Pesto pasta is such a great thing to whip up in the middle of the week if you’re feeling ravenous. We’re aware it’s super easy to buy a shop bought pesto but making your own is way more fun and 10x more delicious. If you like olives, this recipe is going to blow you away. Happy cooking!


Before you start

Large saucepan of salted water on a high heat | Food processor | Large frying pan | Tongs


  • 400g spaghetti
  • drizzle of olive oil
  • salt and black pepper

For the oregano breadcrumbs

  • 1 piece white bread
  • 1 tsp dried oregano
  • 1 tbsp olive oil

For the black olive pesto

  • 1⁄2 small bunch fresh basil
  • 1⁄2 small bunch fresh parsley
  • 220g pitted black olives (we used Kalamata)
  • 50g almonds
  • 4 tbsp olive oil
  • 1 1⁄2 tbsp tomato purée
  • 1 1⁄2 tbsp balsamic vinegar
  • pinch of salt
  • pinch of black pepper


  1. 1.

    Cook the pasta | Bring the pan of salted water to the boil | Add the pasta and cook for 1 minute less than stated on the packet instructions

  2. 2.

    Meanwhile, make the breadcrumbs | Blitz the bread to coarse breadcrumbs in a food processor | Tip the crumbs into the frying pan along with the dried oregano | Add the olive oil and stir until the crumbs are coated | Put the pan over a medium heat and toast until the breadcrumbs are golden and crisp | Tip into a small bowl and set aside, keeping the frying pan handy

  3. 3.

    Make the pesto | Reserve a few herbs for garnish and put the rest into the food processor | Blitz together with all the other pesto ingredients until well combined but not completely smooth

  4. 4.

    Combine | Once the pasta is cooked, put the frying pan over a medium-high heat | Add the pesto to the hot pan with a ladleful of the pasta water | Use tongs to transfer the pasta directly from the saucepan into the frying pan and toss until the pasta is coated with the pesto sauce | Taste and season with salt and pepper

  5. 5.

    Serve | Swirl the pasta into bowls | Top with a drizzle of olive oil and the oregano breadcrumbs | Scatter with the reserved herbs

  6. 6.

    Serves 4