Green Olive Pesto with Black Olives

This is one of my go-to-dishes. I made a double batch and freeze one.

• 1 pound spaghetti or bucatini
• 3 garlic cloves, peeled
• 1/2 cup (3 ounces) niçoise or other green olives, pitted
• 1/2 cup fresh parsley leaves
• 1/2 cup fresh basil leaves
• 1/2 cup olive oil
• 1 cup (6 ounces) kalamata or other black olives, pitted
• 1/2 teaspoon kosher salt

Preparation

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. Reserve 1/4 cup of the Green Olive Pesto for another use. 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.

Note: if you freeze this, do not freeze with black olives and be sure to bring to room temperature before you use it.