Spaghetti with Olive Pesto
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
3 medium cloves garlic, unpeeled1 ½ cups kalamata olives, pitted1 medium shallot, chopped coarse8 fresh basil leaves (large)¼ cup packed fresh parsley leaves 1 anchovy fillet, rinsed (optional)1 ounce Parmesan cheese, grated (about ½ cup), plus extra for serving6 tablespoons extra-virgin olive oil 1 tablespoon lemon juice from 1 lemontable salt and ground black pepper1 pound spaghetti 1 lemon, cut into wedges (optional)
Before You Begin
The anchovy adds flavor but not fishiness to the pesto and we recommend its inclusion.
Instructions
- Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until the garlic is softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.
- In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, anchovy, Parmesan, olive oil, and lemon juice, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and add salt and pepper to taste.
- Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately, passing the lemon wedges and extra Parmesan at the table.
Yield
Serves 4 to 6Ingredients
3 medium cloves garlic, unpeeled
1 ½ cups kalamata olives, pitted
1 medium shallot, chopped coarse
8 fresh basil leaves (large)
¼ cup packed fresh parsley leaves
1 anchovy fillet, rinsed (optional)
1 ounce Parmesan cheese, grated (about ½ cup), plus extra for serving
6 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
table salt and ground black pepper
1 pound spaghetti
1 lemon, cut into wedges (optional)
Ingredients
3 medium cloves garlic, unpeeled
1 ½ cups kalamata olives, pitted
1 medium shallot, chopped coarse
8 fresh basil leaves (large)
¼ cup packed fresh parsley leaves
1 anchovy fillet, rinsed (optional)
1 ounce Parmesan cheese, grated (about ½ cup), plus extra for serving
6 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
table salt and ground black pepper
1 pound spaghetti
1 lemon, cut into wedges (optional)
Ingredients
3 medium cloves garlic, unpeeled
1 ½ cups kalamata olives, pitted
1 medium shallot, chopped coarse
8 fresh basil leaves (large)
¼ cup packed fresh parsley leaves
1 anchovy fillet, rinsed (optional)
1 ounce Parmesan cheese, grated (about ½ cup), plus extra for serving
6 tablespoons extra-virgin olive oil
1 tablespoon lemon juice from 1 lemon
table salt and ground black pepper
1 pound spaghetti
1 lemon, cut into wedges (optional)
Before You Begin
The anchovy adds flavor but not fishiness to the pesto and we recommend its inclusion.
Instructions
- Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until the garlic is softened and spotty brown, about 8 minutes; when cool, remove and discard the skins.
- In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, anchovy, Parmesan, olive oil, and lemon juice, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and add salt and pepper to taste.
- Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately, passing the lemon wedges and extra Parmesan at the table.
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