Ingredients
For the Pesto
- 1/2 cup pitted whole green olives
- 1/3 cup pistachios (toasted)
- 1/3 cup pecorino cheese (grated)
- 2 cloves garlic
- Juice of 1 small lemon
- 2 cups fresh basil leaves
- 1/4 cup olive oil
For the Pasta
- 10 oz spaghetti (or any other pasta shape you wish)
Instructions
- Toast Pistachios: Heat a cast iron or stainless steel pan over low-medium heat without any oil. Add pistachios and toast until fragrant and lightly browned, stirring occasionally to prevent burning.
- Boil Pasta: Bring a large pot of water to a boil and cook the spaghetti according to package instructions until al dente.
- Prepare Pesto: In a small food processor, add the toasted pistachios, pitted green olives, grated pecorino cheese, garlic cloves, lemon juice, and fresh basil leaves. Pulse until finely chopped. With the processor running, slowly add olive oil until the pesto reaches your desired consistency, chunky or smooth.
- Combine Pasta and Pesto: Once pasta is cooked, reserve one cup of pasta water and drain the rest. In a mixing bowl, toss the hot pasta with the green olive pesto, adding small amounts of reserved pasta water as needed to loosen the sauce and help it adhere evenly to the pasta.
- Serve: Divide the pesto-coated pasta onto plates and serve immediately, enjoying the fresh and vibrant flavors.
Notes
- Toast pistachios carefully over low heat to avoid burning and maximize flavor.
- Reserve pasta water to adjust pesto consistency and help it cling to the noodles.
- Use fresh basil for best flavor; dried basil will not provide the same vibrant taste.
- Pecorino cheese adds a salty tang; substitute with Parmesan if preferred.
- This pesto is best consumed immediately but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
