Whole wheat Linguine or Spaghetti - half of the box; approximately half pound.

Black canned olives - 1 cup, fresh mint - a few sprigs (you can substitute mint for sweet Italian basil if mint isn’t your thing), garlic - 4 to 5 big cloves, Pine nuts - 1/4 cup, lemon juice - half of medium size lemon, Extra virgin olive oil - enough to get the food processor going smoothly, salt and pepper to taste.

Instructions:

Step 1 - In a skillet on medium heat, sauté chopped olives, chopped mint, chopped garlic and pine nuts altogether until garlic isn’t raw anymore and pine nuts are lightly browned.

Step 2 - Put the above sautéed mixture in a food processor. Squeeze half of lemon juice into it. Add salt and crushed black pepper. Now blend it to a smooth paste while adding extra virgin olive oil through the spout.

Note - You may add grated vegetarian Parmesan cheese into the pesto while processing if you desire. I like adding cheese directly over the pasta.

Step 3 - Boil Linguine pasta until a