Pesto is one of my favorites sauces to put on pasta. Traditional pesto is made with cheese and oil, which I avoid in my diet. But it’s still very tasty. I haven’t replaced the cheese with anything, since I don’t think it’s necessary. The other ingredients are doing a great job being a delicious pesto on their own. But I did replace the oil with black olives to give the pesto a rich fatty flavor. To eat the whole olive instead of olive oil ensures that you get all the healthy nutrients that comes with the olive as well as the fatty acids.
Serves 2 people
250g uncooked wholegrain spaghetti or zucchini noodles
1 cup / 2,5 dl. basil leaves
40g pine nuts
1,5 oz / 0,5 dl. lemon juice
1 clove of garlic
75g black olives
2 tbsp. water
How it’s done:
Start by making the spaghetti according to the package. While it’s boiling, make the pesto.
Put all the ingredients, accept the water and pine nuts in a small food processor. Don’t blend it yet.
Roast the pine nuts on a pan until they turn slightly brown. Add them to the food processor and blend until you have a pesto consistency.
Add the water and blend again.
When the spaghetti is done, rinse it in cold water. This will prevent the pesto from heating up when you mix it. The pesto tastes better “raw”.
Mix the pesto with the cold spaghetti or the zucchini noodles if you prefer.