Pesto is a classic Italian dressing for any pasta. This version includes green olives which add extra tang and texture.
- 40g fresh basil plus extra to serve
- 4 garlic cloves, peeled
- 40g pine nuts
- 75g pitted green olives in brine, drained
- 75g grated Parmesan cheese
- 150ml olive oil
- Salt and freshly ground black pepper
- 500g fresh fusilli or other pasta
First make the pesto. Put the basil, garlic, pine nuts, olives and cheese in a blender or food processor. Turn on a low speed setting and gradually pour in the oil to make a smooth, thick well paste. Season to taste, and set aside. For longer storing, cover and chill until required but take out of the fridge 30 mins before serving.
When ready to serve, bring a large saucepan of lightly salted water to the boil and cook the pasta for 2-3 mins until just cooked. Drain well.
To serve, pile the pasta into warm serving bowls and dot with some of the pesto sauce. Serve immediately with fresh basil on top and the rest of the pesto to accompany.
Top tip for making Fusilli with green olive pesto
For a more traditional pesto, leave out the olives and increase the Parmesan cheese to 125g and the oil to 175ml.