Olive Pesto with Spaghetti

Ingredients

• 1 cup pitted mixed oil cured olives
• 3/4 cup marinated artichoke hearts
• 1/2 cup roasted red peppers
• 1/2 cup salted pistachio kernels
• 1/2 cup grated parmesan cheese
• 2 tbsp  roasted garlic
• 1/4 cup olive oil*
• 1 lb box dried spaghetti, cooked according to the directions
• freshly ground black pepper

Directions

1. Place the olives, artichokes, red peppers, pistachios, cheese and garlic into the bowl of a food processor.
2. Pulse a few times to roughly chop up the ingredients. Remove the top and drizzle the olive oil evenly over the surface. * I tend to prefer this with less oil and will sometimes only use 2 tablespoons, however you could even increase the olive oil to more than 1/4 cup.. it’s really about personal preference.
3. Replace the top and pulse a few more times.
4. At this point the pesto can be stored in the refrigerator for about a week or so.
5. To serve, bring the pesto to room temperature if it’s been refrigerated.  Toss with the hot drained spaghetti and divide among the plates.  Pepper to taste