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.