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.