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How to make Spaghetti with olive and mint pesto

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 120g pitted green olives
  • 2 garlic cloves, roughly chopped
  • 1/2 bunch flat-leaf parsley, leaves picked
  • 1/2 bunch fresh mint, leaves picked
  • 1/3 cup grated pecorino, plus extra shavings to serve
  • 1/3 cup (80ml) olive oil
  • 400g spaghetti

Method

  • Step 1 Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
  • Step 2 Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water.
  • Step 3 Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.