½ cup pitted green olives (I use olives from Whole Foods olive bar)
¼ (heaping) cup roasted unsalted or lightly salted almonds
¼ cup + 2 tablespoons extra virgin olive oil
2 teaspoons freshly grated lemon zest (more for serving, optional)
1 small garlic clove
½ teaspoon chili pepper flakes
½ pound dried spaghetti
1 7-ounce can Genova yellowfin tuna in olive oil, drained
Preparation
Pesto: Place the parsley, olives, almonds, olive oil, lemon zest, garlic, chili flakes in a food processor. Process until a chunky paste forms, 15-20 seconds.
Cook pasta in a large pot of salted boiling water according to package directions. Drain and transfer to a serving bowl. Add tuna to pasta. Toss in olive pesto until noodles are well coated. Serve warm or at room temperature with more lemon zest.
Recipe by My Lilikoi Kitchen at https://www.mylilikoikitchen.com/2021/05/26/tuna-spaghetti-with-green-olive-pesto/