Yield: 6-8 servings
2/3 cup chopped high-quality green olives (the kinds with pits that you can remove)
2 1/2 cups washed packed Fresh basil (1 large bunch)
3 cloves garlic, roughly chopped
1/4 cup extra virgin olive oil
1/4 cup raw walnut pieces
1/4 cup water
3/4 tsp salt
1/8 teaspoon black pepper
(optional: 1/4 cup finely chopped sundried tomatoes that were packed in oil)-add after process other stuff
Serve with 1 lb pasta with reserved 1/2 cup cooking water and toss the pasta, pesto
Sprinkle with additional salt and pepper and sprinkle vegan Parmesan liberally over the pasta.
