Fusilli with Parsley, Walnut, and Black Olive Pesto

Fusilli with Parsley, Walnut, and Black Olive Pesto
Photo by www.chow.com

Ingredients

  • 1 pound dried whole-wheat fusilli
  • 1/3 cup olive oil
  • ½ teaspoon freshly ground black pepper
  • ¼ cup coarsely chopped pitted black olives, such as kalamata
  • ½ cup (about 4 ounces) chèvre (fresh goat cheese)
  • ½ cup toasted walnuts
  • 2 ½ cups lightly packed fresh Italian parsley leaves (about 1 large bunch)

Bring a large pot of heavily salted water to a boil over high heat. Place parsley, walnuts, chèvre, olives, pepper, and a generous pinch of salt in a food processor. Pulse until ingredients are coarsely chopped and mixed together. With the machine running, slowly add the oil in a thin stream. C...

View full recipe at Chow

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