Spaghetti With Olive Pesto
- Ready In:
- 3 medium garlic cloves, unpeeled
- 1 1⁄2 cups kalamata olives, pitted
- 1 medium shallot, chopped course
- 8 large fresh basil leaves
- 1⁄4 cup packed fresh parsley leaves
- 1⁄2 cup parmesan cheese, grated (or asiago)
- 6 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 lb spaghetti
- 1 lemon, cut into wedges (optional)
- 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.
- 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).
- Cook spaghetti until al dente. Drain, toss with pesto mixture. Serve immediately with lemon wedges and extra cheese.
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I made the full amount of pesto for two of us, using half for dinner and we had the remainder on crackers for lunch today. We really enjoyed it this way, far more so than with spaghetti. I used the best ingredients along with salt & freshly cracked black pepper, but something seemed to be lacking. If I were to make it as a pasta sauce again I'd try adding anchovies, or maybe sun-dried tomatoes and pine nuts to kick the flavour up a notch. As a dip though, very tasty! Just give it some time for the flavours to meld.
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I live in Minnesota, but grew up in southeastern Kansas, therefore I simply love good old southern cooking. We enjoy our busy life with our boys, who absolutely love fishing and the outdoors...Minnesota is a wonderful place to raise a family.