Olive Pesto Pasta by Lisathompson

thefeedfeed.com

Lena

I love food! Have a very diverse palate and simply love to try new recipes.

1 pound dried reginetti pasta, cavatappi, or fusilli pasta (use gluten-free pasta if necessary)

Kosher salt

1 heaping cup pitted Castelvetrano olives, (reserve brine)

⅓ cup raw blanched almonds

1 cup fresh parsley leaves

1 clove garlic, peeled

1 lemon, zested and juiced

¼ cup olive oil, plus more for drizzling

3 tablespoons reserved olive brine

1 cup reserved pasta water

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