Pasta with Olive Pesto
Daniela De Tagle
This delicious pesto is made with black olives, green olives, chili, and Parmesan cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 500 grams spaghetti, or penne pasta
  • 1 cup pitted kalamata olive, kalamata
  • 1/2 cups pitted green olive
  • 2 chives, chopped
  • 1 tablespoon peperoncino, (Italian chili)
  • 3 tablespoons marjoram leave, freshly chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cups olive oil
  • 1 cup Parmesan cheese, grated
Preparation
45 mins
0 mins
Low
  • Heat salted water in a large pot until it boils.
  • While the water is heating, grind the olives, scallions, chili, marjoram, and thyme in a molcajete.
  • Gradually add the olive oil and continue grinding until you obtain a smooth and well-ground pesto. Add the cheese and finish grinding.
  • Cook the pasta in the boiling water until it is al dente. Drain the pasta and combine it with the pesto.
  • Serve and accompany with Parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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