This recipe from Real Simple magazine gives you a different take on pesto to try.
Plus, it makes enough of the sauce for both your dinner tonight and to spread on your sandwiches for lunch tomorrow.
Yield: 4 servings
1 pound spaghetti
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5 garlic cloves, peeled
1/2 cup nicoise or other green olives, pitted
1/2 cup fresh parsley leaves
1/2 cup fresh basil leaves
1/2 cup olive oil
1/2 cup kalamata or other black olives, pitted
1/2 teaspoon kosher salt
Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.
Meanwhile, in a food processor, combine the garlic, green olives, parsley and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated.
Feel free to reserve 1/4 cup of the pesto to spread on sandwiches for lunch on Friday.
Roughly chop the black olives.
In a large skillet, over medium heat, cook the remaining pesto for 2 minutes. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.