The word “pesto” comes up, and everyone automatically thinks of the green sauce. But “pesto” is actually a generic term for any sauce that’s made from pounding; and the “pesto” we know is specifically pesto alla genovese. You can never go wrong with the classic basil base pesto. But for a change, we’re making our sauce with olives. Hey, it’s a new decade.
This olive pesto recipe produces a salty, earthy sauce, with just a hint of brightness from the sun-dried tomatoes. (There’s no crushed garlic here, by the way.) If nobody told us it was made with olives, we’d easily confuse it for some kind of mushroom pesto. There’s also a bit of texture from the tiny grains of walnuts, which actually help the pesto cling to the pasta. It’s surprisingly very light, and it doesn’t give you a heavy, guilty feeling after consuming a plate of the pasta it goes into.