A cross between a tapenade and a pesto, this black olive pesto is briny and super savoury. We've served it with linguine here but you can use it for all sorts of delicious dishes: pastas, salads, sandwiches, the possibilities are endless!
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Serves
4
Linguine
Sun-Dried Black Olives
Toasted Pine Nuts
Garlic Cloves
Parmesan
Lemon
Squid Ink
Olive Oil
Fresh Parsley
Serves
4
Linguine
Sun-Dried Black Olives
Toasted Pine Nuts
Garlic Cloves
Parmesan
Lemon
Squid Ink
Olive Oil
Fresh Parsley
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Step 1.
Cook the linguine in salted boiling water following packet instructions.
Step 2.
Add the sun-dried black olives and toasted pine nuts to a blender. Peel the garlic clove and roughly slice the Parmesan, then add in. Add juice of your lemon and season generously with salt and pepper. Add the squid ink, if using.
Step 3.
Add ⅓ of olive oil and begin to blend, then continue to add olive oil until you get to a thick pesto consistency.
Step 4.
Drain the cooked linguine, reserving a cup of the cooking pasta, and return the linguine to the pan. Stir through the pesto, add a splash of cooking water and mix until thoroughly combined.
Step 5.
Divide the pasta between bowls and top with some fresh parsley and extra Parmesan, if you like.
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