Ingredients
- pasta – 400g
- mixed greens (parsley, dill, green basil, mint), leaves only – 150g
- black and green olive mix – 0,5 g cans (400 g)
- roasted peeled almonds – 20-30 g
- garlic – 1 large clove
- cream cheese – 4 tbsp.
- olive oil
- coarse sea salt
- freshly ground black pepper
Step by step recipe
Step 1
Remove stones from the olives and black olives. Finely chop the herbs. In a mortar, pound the peeled clove of garlic with 1 tsp. salt, then add the herbs, almonds and olives, alternating, a little at a time, adding the olive oil (you can do all this in a blender).
Step 2
When all the products are mixed into a more or less homogeneous paste, put it in a bowl, mix it with the vream cheese, season with pepper and, if necessary, more salt.
Step 3
Boil the pasta in plenty of salted boiling water according to the instructions on the packet. Remove to a colander, arrange on plates, drizzle with olive oil and place 1-2 tbsp of pesto in the center. Serve immediately.