Start by placing your food processor on a stable surface. Gather pitted Castelvetrano olives and 6 tablespoons of olive brine, then combine them in the processor's bowl. Secure the lid tightly and pulse the mixture until it begins to break down, forming a chunky paste. This should take about 30 seconds.

Next, add the fresh parsley, chopped dill, basil leaves, and garlic cloves to the olive mixture. Drizzle in extra virgin olive oil, bringing a rich, velvety texture to the green olive pasta sauce. Pulse again for about 30 seconds until these ingredients blend together harmoniously.

Sprinkle in a pinch of salt and freshly cracked pepper while the processor is running. Blend for an additional 15 seconds, checking the flavor as you go.

Continue processing the mixture until it reaches a smooth, pesto-like consistency—this typically takes another 30 seconds. Add more olive oil if needed.

Once your green olive pasta sauce is ready, take a moment to taste it and adjust seasoning as needed.

Toss it over your favorite cooked pasta, or use it as a dip for fresh veggies or toasted bread. If you have leftovers, store in a sealed container.