3 medium garlic cloves, unpeeled 1 1/2 cups kalamata olives, pitted 1 medium shallot, chopped coarse 8 large basil leaves 1/4 cup packed fresh parsley leaves 1 anchovy fillet, rinsed (optional) 1 ounce Parmesan cheese, grated (about 1/2 cup), plus extra for serving 6 tablespoons extra-virgin olive oil 1 tablespoon juice from 1 lemon Salt and ground black pepper 1 pound spaghetti 1 lemon, cut into wedges Toast the garlic in a small, dry skillet over medium heat, shaking the pan occasionally, until the garlic is softened and spotty brown, about 8 minutes; when cool, remove and discard the skins. In a food processor, pulse the toasted garlic, olives, shallot, basil, parsley, anchovy, Parmesan, olive oil, and lemon juice, stopping as necessary to scrape down the sides of the workbowl. Transfer the mixture to a small bowl and add salt and pepper to taste. Bring 4 quarts of water to a rolling boil in a stockpot. Add 1 tablespoon salt and the pasta, stir to separate, and cook until al dente. Drain, reserving 1/2 cup cooking water, and return the pasta to the stockpot. Stir 1/4 cup of the pasta cooking water into the pesto and then stir the pesto into the pasta. Toss, adding more pasta cooking water as needed. Serve immediately, passing the lemon wedges and extra Parmesan at the table.
Fresh edible flowers, Chopped dry-packed sun-dried tomato, Green/spring onion, Red bell pepper, Whole Greek olives, Capers, Fresh lemon juice, Balsamic vinegar, Tamari, Fresh grated ginger, Fresh grated horseradish, Cayenne to taste, Jalapeno chiles to taste, Parmesan or Romano cheese.
