- ½ bunch each mint and flat leaf parsley (leaves picked)
- 2 cloves garlic (roughly chopped)
- ⅓grated pecorino (plus extra shavings to serve)
- ⅓ cup olive oil
- 120g pitted green olives
- 400g spaghetti
Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water.
Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.