OLIVE PESTO

By arserrano

Ingredients

• 1/2 cup olive oil plus more for drizzling
• 1 small garlic clove, minced
• 1/21 /2 lb black olives, pitted and coarsely chopped
• 1/21 /2 lb green olives, pitted and coarsely chopped
• 1 tsp minced fresh marjoram or 1/2 tsp dried
• 1/41 /41/4 cup fresh flat leaf parsley, minced
• 2 Tbs salt plus more to taste
• 1 lb spaghetti

Preparation

Step 1

Make Pesto by

•Cook spaghetti and retain about ½ cup of cooking water.

•In food processor, combine ½ cup of olive oil, the garlic, olives and marjoram and pulse to combine. To form a coarse sauce.

•Transfer the olive pesto to a large bowl.

•Add the pasta to the pesto along with parsley and toss to combine.

•Add as much of the reserved cooking water as needed to loosen the sauce…and drizzle with a bit of the olive oil and serve.