¼ tsp freshly cracked black pepper plus more for serving
1 cloves garlic (peeled)
¼ cup olive oil (plus 2 Tbsp and more for serving)
8 oz fresh mini mozzarella balls
Bring a large pot of salted water to a boil. Cook tagliatelle according to package directions. Drain. Place olives, parsley, nuts, oregano, black pepper, garlic and olive oil in the bowl of a food processor.
Pulse until desired consistency is reached, scraping the sides of the bowl as needed.
Toss olive pesto with hot pasta, adding olive oil as desired. Serve in bowls with mini mozzarella balls and freshly cracked black pepper.
View the recipe instructions at The Gourmet RD
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