2 garlic cloves
85 g of pitted green olives
85 g of fresh parsley
85 g of fresh basil
4 tablespoons of olive oil
80 g of chopped black olives
½ teaspoonful of coarse salt
You should start by boiling the spaghetti “al dente” (if you find it easier, you can just follow the instructions listed on the package). Before straining the spaghetti, you should set aside half a cup of the water used for boiling.
While waiting for the spaghetti to boil, use a grinder to grind together the garlic cloves, the green olives, the parsley and the basil while gradually adding the olive oil to the mix until it´s well blended.
Cook the mix for two minutes in a big saucepan over medium heat. Then add the spaghetti, the water that you have previously set aside, the black olives and the salt. Let it simmer until the water has evaporated. And that´s it, you´ve got your spaghetti with green olives pesto. You´ll love it and it´s a very good dish.
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