120g pitted green olives
2 garlic cloves - roughly chopped
1/2 bunch mint leaves picked
1/2 bunch flat-leaf parsley leaves picked
1/3 cup grated pecorino, plus extra shavings to serve
1/3 cup (80ml) olive oil
Rinse and drain olives, then pulse in a food processor with garlic, herbs, cheese and oil until roughly chopped, not smooth. Season with pepper.
Cook pasta in a large pan of boiling salted water until al dente. Drain, reserving 1 cup (250ml) cooking water. Return pasta to pan, add the pesto and enough of the cooking water to form a smooth sauce. Serve with extra cheese.