This chunky pesto contains everything I love. It comes together very quickly and if there's any left over, it will keep well refrigerated for about a week or so.
On occasion I will swap a couple of things out, (depending on what's available at the olive bar) but this is basically how I have been making this pesto for years.
1 cup pitted mixed mediterranean olives
3/4 cup marinated artichoke hearts
1/2 cup roasted red peppers
1/2 cup salted pistachio kernels
1/2 cup grated parmesan cheese
2 tbsp roasted garlic
1/4 cup olive oil*
1 lb box dried spaghetti, cooked according to the directions
freshly ground black pepper
Place the olives, artichokes, red peppers, pistachios, cheese and garlic into the bowl of a food processor.
Pulse a few times to roughly chop up the ingredients. Remove the top and drizzle the olive oil evenly over the surface. * I tend to prefer this with less oil and will sometimes only use 2 tablespoons, however you could even increase the olive oil to more than 1/4 cup.. it's really about personal preference.
Replace the top and pulse a few more times.
At this point the pesto can be stored in the refrigerator for about a week or so.
To serve, bring the pesto to room temperature if it's been refrigerated. Toss with the hot drained spaghetti and divide among the plates. Pass around the pepper mill.