Recipe - Linguine With Black Olive Pesto

2 cup Black Ligurian olives;
pitted, to yield 1 cup
One fourth cup Fresh basil leaves; tightly
packed
One fourth cup Pine nuts
Three fourths cup Ligurian extra virgin olive
oil
1 pound Linguine; (DeCecco or
Basilica brand)

Bring 6 quarts water to boil and add 2 tablespoons of salt.

Place pitted olives, basil, pine nuts and olive oil in a food processor and
blend until smooth. Remove and place in a 12 to 14inch saute pan off of
heat. Drop linguine into boiling water and cook according to instructions
until just al dente. Drain linguine well in colander and pour into pan with
sauce. Place pan over medium heat and toss gently to coat. Serve
immediately with grated cheese on the side.

Yield: 4 as first course

Recipe by: MEDITERRANEAN MARIO #ME1A01

Posted to MCRecipe Digest V1 #989 by Sue suechef@sover.net on Jan 07,
1998