Linguine with black olive pesto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Black Ligurian olives; pitted, to yield 1 cup |
| ¼ | cup | Fresh basil leaves; tightly packed |
| ¼ | cup | Pine nuts |
| ¾ | cup | Ligurian extra virgin olive oil |
| 1 | pounds | Linguine; (DeCecco or Basilica brand) |
Directions
Bring 6 quarts water to boil and add 2 tablespoons of salt.
Place pitted olives, basil, pine nuts and olive oil in a food processor and blend until smooth. Remove and place in a 12 to 14inch saute pan off of heat. Drop linguine into boiling water and cook according to instructions until just al dente. Drain linguine well in colander and pour into pan with sauce. Place pan over medium heat and toss gently to coat. Serve immediately with grated cheese on the side.
Yield: 4 as first course
Recipe by: MEDITERRANEAN MARIO #ME1A01 Posted to MC-Recipe Digest V1 #989 by Sue <suechef@...> on Jan 07, 1998