1 cup kalamata olives, rinsed and pitted

1/3 cup pine nuts

2 garlic cloves

1 cup fresh parsley, chopped

1 teaspoon lemon juice

1/4 cup extra virgin olive oil

2 tablespoons parmesan cheese, grated

1 pound black linguine (squid or cuttlefish ink pasta)

salt and pepper to taste

In a food processor pulse, olives, pine nuts, garlic, parsley and lemon juice until coarsely chopped. Then add oil and parmesan until just blended. Set aside.

Cook pasta in a large stock pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta. Toss the pasta with the pesto and thin to desired consistency with reserved pasta water.