Castelvetrano olives come from Sicily and they are my absolute favorite! They have a slightly meaty flavor without having and overpowering “olive flavor.” When I was recently in Italy, I ate them wherever I could. Even my husband, who doesn’t normally love olives, couldn’t resist them.
I wanted to try something different with these olives and the thought of basil with them in a pesto seemed like a good idea. I was right. The combination of these two flavors create a fresh and rich sauce. The tomatoes, which are totally optional, add a nice little pop of sweetness and tang. I hope you enjoy this recipe!
Castelvetrano Olive and Basil Pesto
February 10, 2024
Persons
4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Ingredients
- 1 pound of spaghetti (or pasta of your choice)
- 1/2 cup evoo
- 1 cup Castelvetrano olives, pitted
- 1 cup fresh basil leaves
- 4 cloves garlic
- 1 cup grated pecorino Romano cheese
- Cherry tomatoes for topping (optional)
- Salt and black pepper to taste
Instructions
- Cook the pasta according to package instructions. Reserve a cup of pasta water before draining.
- Combine the olive oil, Castelvetrano olives, garlic, fresh basil, and Pecorino Romano in blender.
- Combine drained pasta and pesto into pan and toss everything together until the pasta is well.
- Add some reserved pasta water to reach the desired consistency. Season with salt and black pepper to taste
- Add Pecorino Romano if desired.
