You are here: Home » Recipes » Basil and Olive Pesto Pasta Basil and Olive Pesto Pasta Recipe by lkaufman Yield 6 to 8 servings Prep 10 - 15 minutes Cook 15 minutes PrintEmail Ingredients Additional grated Parmesan cheese (optional)1 cup fresh basil1/4 cup Italian parsley1/2 cup walnuts, pine nuts or almonds1/4 cup Parmesan cheese, grated1/2 (2 1/4-ounce) can medium or large black olives2 to 3 garlic cloves, chopped1/3 cup extra-virgin olive oil1 dash black pepper1/2 teaspoon fresh lemon juice Instructions Boil pasta in salted water according to package instructions. Drain, reserving 2 tablespoons water. Place basil, parsley, nuts, parmesan cheese and olives in the bowl of a food processor. Pulse until mixture is slightly shredded, yet not smooth. Add garlic and continue to blend while drizzling olive oil in through the food chute. Add pepper and lemon juice and blend until smooth. Toss warm pasta with reserved water and pesto until well blended. Garnish with grated parmesan cheese. Notes: Pesto can be stored 1 week in refrigerator or frozen 6 months. To use frozen pesto, thaw and toss with hot pasta.