Mediterranean Dinner
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.
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Cle-ann Stampolidis | Chef & Food Stylist
Directions
- To make the green olive and basil pesto, crush the garlic using a mortar and pestle.
- Add the green olives and pound to a rough paste, then add the toasted pine nuts and basil and continue pounding until broken down.
- Add the parmesan, lemon zest and juice, and olive oil, mixing to a loose, textured pesto.
- Alternatively, pulse the garlic in a small food processor, then add the olives, pine nuts, basil and pulse until roughly chopped.
- Add the parmesan, lemon zest, lemon juice and olive oil, mixing or pulsing to a loose, textured pesto.
- Bring a large pot of water to the boil and cook your Island Pasta Fusilli for the recommended time.
- Strain & immediately stir through your green olive and basil pesto. The warmth of the pasta releases the lemon oil.
- Stir through extra olives, parmesan, salt and pepper to your liking.
