I love fresh pesto, and I mean the traditional green pesto with basil, pine nuts, Parmesan cheese, garlic and olive oil. But today I felt like MORE. So I added some dried tomatoes and Kalamata olives to these basic ingredients. My sense of color mixing made me shudder though when I opened the cupboard to get my blender ready. So I decided to go for a coarse pesto for once, chopping all the ingredients by hand.
So good! I really enjoyed it, especially the crunchiness of the pine seeds that would have been lost in a pureed pesto. And it was a super quick supper, too, since all the ingredients were raw, except for the pine seeds that I roasted. Oh, and also the garlic. So it literally just took the time that the spaghetti were boiling! 🙂