Pasta with Olive Pesto

This is a classic dish from Puglia, where the land is covered by miles of olive groves. The sassy sauce offers a great flavor, and is ready in a snap!

Package of spaghetti
About 1/3 cup black olives packed in brine (Gaeta, Kalamata, or Puglian Cellina di Nardo variety)
1/3 cup extra virgin olive oil
A handful of pistachio nuts, shelled (or you can substitute almonds)
A handful of grated parmesan cheese
1 clove garlic
2 tsp lemon juice
Pepper to taste

While the spaghetti is boiling...In a blender or food processor, pulse all the ingredients together to form a pesto. Drain the spaghetti, retaining some of the cooking water to use if necessary to combine the pesto with the pasta into a smooth creamy sauce. Serve with a dusting of grated parmesan on top.