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Olive Pesto Pasta

  • 1 can (6oz.) whole pitted olives, drained
  • 1/4 cup olive oil
  • 4 tsp. lemon juice
  • 2 cloves garlic
  • 1/2 cup (2oz.) shredded parmesan cheese
  • 1/2 cup finely chopped fresh basil leaves
  • 8oz. fettucine, cooked, drained

Place olives, oil, juice and garlic in food processor container fitted with steel blade; cover. Process until coarsely pureed. Stir in cheese and basil.

Toss hot pasta with olive pesto.

Pairs well with Livingston Cellars Pinot Grigio.

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