Spaghetti With Olive Pesto

READY IN: 20mins
Recipe by kbars

This dish is phenomenal! I found it at America's Test Kitchen, tried it, and cannot stop eating! I did change a couple things, and I thought it was the best!! Delish!

Top Review by brhobkirk

With a few changes, AWESOME!! I added 1/4 t. cayenne powder for "bite", also a generous half-cup of chopped walnuts, then whipped it up in the food processor. Watch out, you'll love this!

Ingredients Nutrition

Directions

  1. Toast garlic in a small, dry skillet over medium heat, shaking pan occasionally until the garlic is softened and spotty brown. When cool, remove and discard the skins.
  2. In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, cheese, olive oil, and lemon juice, stopping when necessary to scrape the sides of the bow. Add salt and pepper to taste (I added none).
  3. Cook spaghetti until al dente. Drain, toss with pesto mixture. Serve immediately with lemon wedges and extra cheese.

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