Linguine With Black Olive Pesto

Recipe Ingredients

1 cup	237ml	Pitted black ligurian olives
1/4 cup	10g / 0.4oz	Fresh basil leaves - tightly packed
1/4 cup	59ml	Pine nuts
3/4 cup	177ml	Ligurian extra-virgin olive oil
1 lb	454g / 16oz	Linguine - - (dececco or basilica brand)
1/4 cup	59ml	Fresh grated pecorino sardo

Recipe Instructions

Bring 6 quarts water to boil and add 2 tablespoons of salt.

Place pitted olives, basil, pine nuts and olive oil in a food processor and blend until smooth. Remove and place in a 12- to 14-inch saute pan off of heat.

Drop linguine into boiling water and cook according to instructions until just al dente. Drain linguine well in colander and pour into pan with sauce. Place pan over medium heat and toss gently to coat. Serve immediately with grated cheese on the side.

This recipe yields 4 first course servings.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A01)

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