Pitted Green Olive & Basil Pesto with Spelt Fusilli

A deliciously salty and flavour filled pesto made with Mount Zero green pitted olives. Mix through warm pasta, we recommend a spelt fusilli.

Author

Cle-ann Stampolidis | Chef & Food Stylist

Servings

4

Category

Dinner

Cuisine

Mediterranean

Ingredients

•  ½ cup Mount Zero Arbequina olive oil 
•  ½ cup Mount Zero green olives  plus extra to serve with pasta.
•  1 small garlic clove
• 2 tbsp toasted pine nuts 
•  ½ cup packed cup basil leaves  
• ¼ cup grated Parmesan 
•  Zest and juice of ½ lemon
• Pink Lake Salt
• 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.