Black Olive and Parsley Pesto with Capers, Anchovies and Lemon

This pesto is so rich in unbeatably strong aromas, velvety black olives, fresh parsley, salty capers and anchovies, spicy onions and garlic and some lemon juice and mustard to finish it off! It resembles the Provençal tapenade but the parsley and onions give it a lighter and fresher touch, it makes this dish feel Italian. It's great with pasta but also as a spread on crunchy grilled bruschetta. Although I'm not the biggest fan of raw onions I must say that they make sense in this recipe, they add more of a sharp spiciness than an overpowering taste of onions which is quite often the case when this uncooked vegetable is involved.

This is another one of those convenient pantry/ fridge/ balcony dishes, made with ingredients that I always find in these three places! My mother used to make a similar pesto with pasta, I played around with it over the years, added a few flavours until it became this recipe. You could also add some sun-dried tomatoes, chop in some fresh tomatoes or replace the parsley with basil. That's what I love about pesto, it can follow your mood and kitchen stock!

Black Olive and Parsley Pesto with Capers, Anchovies and Lemon

For 3-4 people you need

• linguine or spaghetti, cooked al dente, 300-400g / 10.5-14 ounces

For the pesto

• black (preferably Kalamata) olives 15

• parsley, the leaves of a medium bunch (set aside a few leaves, roughly chopped, for the topping)

• anchovies, rinsed and dried, 2

• capers 1 tablespoon

• shallot 15g / 1/2 ounce

• garlic, 2 cloves

• pine nuts 15g / 1/2 ounce

• freshly squeezed lemon juice 1 teaspoon plus more to taste

• mustard 1/8 teaspoon plus more to taste

• olive oil 50ml / 1 3/4 ounces

• black peppercorns, crushed in a mortar for the topping

For the pesto, mix the ingredients in a food processor; it should be a smooth paste. Season with lemon juice and mustard to taste.

Serve the pasta with the pesto on warm, big plates, sprinkled with black pepper and parsley.