I used linguine because it's my favorite and what I had on hand, but I think it would be pretty great with a wider pasta, like a pappardelle. So get your big pot of water on to boil and make your pasta. Don't forget to salt your water when it comes to the boil.
While the water is boiling and the pasta is cooking, drag out your food processor. Now, you can chop everything with a knife or you can use a mortar and pestle if you prefer. The food processor makes very quick work of this though so that's what I went with. You will need about a cup of pitted olives. I used Kalamata, but I think any good olive would be good. Just don't use canned olives. It definitely won't come out the same. Frankly I wanted to use oil cured Moroccan olives, but they are difficult to pitt so I went with the already pitted Kalamata's. You will also need a clove or two of garlic, the juice of one lemon, a small bunch of fresh basil (about 10 leaves or so) and a small bunch of fresh Italian parsley (about 1/4 cup). There is no need to add salt to this because the olives are plenty salty. But you may want to add some pepper to taste.
Put it all in the food processor and pulse until you have a small chunky consistency. You don't want it completely smooth but a little texture is nice.
Once the pasta is done, drain with just a little of the pasta water left in the pan (not much, just about a 1/4 cup but you can hold some more aside in case you need it). And then toss the pasta and the olive pesto in the pan (or a big pasta bowl if you prefer).
This is absolutely going into my go to recipes. It was so easy and so good! I suspect I will make it often and tweak it as I go. I think it would be great with the addition of pine nuts or maybe some Parmesan cheese (although we did add it to the top after it was done). Possibly the lemon zest in addition to the juice. Maybe even some anchovy or hot pepper flakes. The possibilities are endless!!!