GREEN OLIVE AND ORANGE PESTO

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MAKES about 1½ cups, enough to sauce 1 pound of pasta

TOTAL TIME: 20 minutes

The pesto can be covered with a sheet of plastic wrap or a thin film of oil and refrigerated for up to three days.

3	garlic cloves, unpeeled
1½	cups packed fresh parsley leaves
1½	ounces Parmesan cheese, grated (¾ cup)
½	cup pitted green olives
½	cup slivered almonds, toasted
½	teaspoon grated orange zest plus
	2 tablespoons juice
	Salt and pepper
½	cup extra-virgin olive oil

1. Toast garlic in 8-inch skillet over medium heat, shaking pan occasionally, until fragrant and spotty brown, about 7 minutes; let cool slightly, then peel and chop.

2. Process toasted garlic, parsley, Parmesan, olives, almonds, orange zest and juice, ½ teaspoon pepper, and oil in food processor until smooth, 30 to 60 seconds, scraping down bowl as needed. Transfer to bowl and season with salt and pepper to taste. (Before tossing pesto with pasta, stir several tablespoons of reserved pasta cooking water into pesto to loosen its consistency.)