Tagliatelle with pesto of th!nkgreen’s olives


  • 10 anchovy fillets
  • a little caper extra virgin th!nkgreen’s organic olive oil
  • 240g of fresh tagliatelle
  • 200g th!nkgreen’s organic thruba olives
  • a little carrot and a little celery
  • roasted almonds
  • 2 cloves of garlic
  • 8-10 cherry tomatoes
  • parsley

Put in the multi all ingredients for the pesto: i.e. olives, anchovies, capers, carrot, celery, almonds, garlic and beat it well, adding the organic extra virgin olive oil of th!nkgreen, so as to make a smooth paste.

Boil the pasta separately in salted water. Lightly sauté garlic and cherry tomatoes in a pan with some portion of th!nkgreen’s organic virgin olive oil. Mix the pasta and the olive pesto, that we made earlier and we stir slightly. Sprinkle the dish with some parsley.

And … voilà! You have an excellent dish on your table. Healthy, delicious, amazing!


th!nkgreen  launches an innovative collaboration with Soundpear on the musical representation of its products…