Spaghetti with Olive and Mint Pesto


  • 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.

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