Spaghetti With Olive Pesto Recipe

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Ingredients:

Serving

3 medium garlic cloves, unpeeled
1 1/2 cups kalamata olives, pitted
1 medium shallot , chopped course
8 large fresh basil leaves
1/4 cup packed fresh parsley leaves
1/2 cup parmesan cheese, grated (or asiago)
6 tbsp extra virgin olive oil
1 tbsp lemon juice
1 lb spaghetti
1 lemon, cut into wedges (optional)

Directions:

Toast garlic in a small, dry skillet over medium heat, shaking pan occasionally until the garlic is softened and spotty brown. When cool, remove and discard the skins.
In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, cheese, olive oil, and lemon juice, stopping when necessary to scrape the sides of the bow. Add salt and pepper to taste (I added none).
Cook spaghetti until al dente. Drain, toss with pesto mixture. Serve immediately with lemon wedges and extra cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1449.5 Kcal (6069 kJ)
Calories from fat	1020.51 Kcal
		% Daily Value*
Total Fat	113.39g	174%
Cholesterol	224.22mg	75%
Sodium	134.8mg	6%
Potassium	252.79mg	5%
Total Carbs	64.88g	22%
Sugars	3.94g	16%
Dietary Fiber	2.9g	12%
Protein	45.21g	90%
Vitamin C	3.7mg	6%
Iron	2.6mg	14%
Calcium	198.3mg	20%

Amount Per 100 g
Calories	795.92 Kcal (3332 kJ)
Calories from fat	560.36 Kcal
		% Daily Value*
Total Fat	62.26g	174%
Cholesterol	123.12mg	75%
Sodium	74.02mg	6%
Potassium	138.81mg	5%
Total Carbs	35.63g	22%
Sugars	2.17g	16%
Dietary Fiber	1.59g	12%
Protein	24.83g	90%
Vitamin C	2mg	6%
Iron	1.4mg	14%
Calcium	108.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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