Pitted Green Olive & Basil Pesto with Spelt Fusilli

Directions

1. To make the green olive and basil pesto, crush the garlic using a mortar and pestle.

2. Add the green olives and pound to a rough paste, then add the toasted pine nuts and basil and continue pounding until broken down.

3. Add the parmesan, lemon zest and juice, and olive oil, mixing to a loose, textured pesto.

4. Alternatively, pulse the garlic in a small food processor, then add the olives, pine nuts, basil and pulse until roughly chopped.

5. Add the parmesan, lemon zest, lemon juice and olive oil, mixing or pulsing to a loose, textured pesto.

6. Bring a large pot of water to the boil and cook your Island Pasta Fusilli for the recommended time.

7. Strain & immediately stir through your green olive and basil pesto. The warmth of the pasta releases the lemon oil.

8. Stir through extra olives, parmesan, salt and pepper to your liking.