* Note – I understand that it isn’t mainstream but I’ve been making this pesto with black olives for years now and is one of my favorites. When you’re bored of the traditional pasta sauces, you can give this a try for a change and see if you like it.
Ingredients:
Whole wheat Linguine or Spaghetti – half of the box; approximately half pound.
Black canned olives – 1 cup, fresh mint – a few sprigs (you can substitute mint for sweet Italian basil if mint isn’t your thing), garlic – 4 to 5 big cloves, Pine nuts – 1/4 cup, lemon juice – half of medium size lemon, Extra virgin olive oil – enough to get the food processor going smoothly, salt and pepper to taste.
Instructions:
Step 1 – In a skillet on medium heat, sauté chopped olives, chopped mint, chopped garlic and pine nuts altogether until garlic isn’t raw anymore and pine nuts are lightly browned.
Step 2 – Put the above sautéed mixture in a food processor. Squeeze half of lemon juice into it. Add salt and crushed black pepper. Now blend it to a smooth paste while adding extra virgin olive oil through the spout.
Note – You may add grated vegetarian Parmesan cheese into the pesto while processing if you desire. I like adding cheese directly over the pasta.
Step 3 – Boil Linguine pasta until al-dente and drain. Toss it evenly in the above olive pesto. Garnish with pine nuts, shredded cheese and crushed red pepper flakes if you desire. Enjoy!
Blutmensch on
Looks really great!
descartesasaur on
I made almost this exact dish once! The difference was that I had a mix of black and kalamata olives. It’s *so good*.
3 Comments
* Note – I understand that it isn’t mainstream but I’ve been making this pesto with black olives for years now and is one of my favorites. When you’re bored of the traditional pasta sauces, you can give this a try for a change and see if you like it.
Ingredients:
Whole wheat Linguine or Spaghetti – half of the box; approximately half pound.
Black canned olives – 1 cup, fresh mint – a few sprigs (you can substitute mint for sweet Italian basil if mint isn’t your thing), garlic – 4 to 5 big cloves, Pine nuts – 1/4 cup, lemon juice – half of medium size lemon, Extra virgin olive oil – enough to get the food processor going smoothly, salt and pepper to taste.
Instructions:
Step 1 – In a skillet on medium heat, sauté chopped olives, chopped mint, chopped garlic and pine nuts altogether until garlic isn’t raw anymore and pine nuts are lightly browned.
Step 2 – Put the above sautéed mixture in a food processor. Squeeze half of lemon juice into it. Add salt and crushed black pepper. Now blend it to a smooth paste while adding extra virgin olive oil through the spout.
Note – You may add grated vegetarian Parmesan cheese into the pesto while processing if you desire. I like adding cheese directly over the pasta.
Step 3 – Boil Linguine pasta until al-dente and drain. Toss it evenly in the above olive pesto. Garnish with pine nuts, shredded cheese and crushed red pepper flakes if you desire. Enjoy!
Looks really great!
I made almost this exact dish once! The difference was that I had a mix of black and kalamata olives. It’s *so good*.