Bring a pot of water to a boil and cook the pasta.

Wash the basil leaves and place them in a food processor with the almonds and a little olive oil.

Blend everything until finely chopped. Add a splash of water or more oil if the mixture is too thick.

Cut the olives in half and add them to the pesto.

Drain the pasta and toss it with the pesto mixture. Serve cold. If you prefer, you can use black olives.