Tagliatelle with Olive-Walnut Pesto | Recipe

It might sound like a weird combination but they compliment each other quite well. The walnuts add…..nuttiness and the olives, yes oliveness. Not really kidding, it actually works.

For two you’ll need 1 1/2 slices of whole wheat bread, roughly 1 dl milk, 125 g walnuts, 75g green olives, 1 pressed garlic clove, 25-30 g grated Parmesan cheese, 3 tbsp olive oil, 2 tbsp chopped fresh parsley, and of course tagliatelle.

Cut any crust of the bread and place it in the milk until the bread is completely soaked.

Set the oven to 200 °C. Place the walnuts on an oven plate and roast them for five minutes, but try not to be too mean. Once they’re done, take them out and let them cool.

Place the walnuts, bread, garlic, Parmesan and olive oil in a blender and run until smooth. Add salt and pepper to taste.

Boil the tagliatelle. When done, pour out the water and add some olive oil, tossing the pasta.

Divide the pasta onto plates and add the pesto, then garnish with the chopped parsley.

Like I said in the beginning, not really kidding, it’s actually a nice olive-tart nutty version of pesto.

Serve with a light red wine and a salad.

List of ingredients