Pasta with Green Olive Pesto

Ingredients

• 0.5 cup basil leaves fresh
• 0.5 cup parsley leaves fresh
• 5  garlic cloves peeled
• 6 ounces kalamata black pitted
• 0.5 teaspoon kosher salt 
• 0.5 cup olive oil 
• 1 pound pasta like spaghetti 
• 3 ounces niçoise green pitted

Equipment

• food processor
• frying pan

Directions

1. Cook the spaghetti al dente, according to the package directions. Reserve 1/2 cup of the pasta water and drain.
2. Meanwhile, in a food processor, combine the garlic, green olives, parsley, and basil. With the motor running, slowly add the olive oil and process until the oil is fully incorporated. Reserve 1/4 cup of the Green Olive Pesto for another use. Roughly chop the black olives and reserve half for another use. In a large skillet, over medium heat, cook the remaining pesto for 2 minutes.
3. Add the spaghetti, reserved pasta water, remaining black olives, and salt and cook until the water is absorbed and the spaghetti is heated through.