Pasta
Linguine with pesto
Fresh basil, pine nuts, garlic and two cheeses pounded into a bright green Genoese pesto.
- 25 min15 prep · 10 cook
- EasyDifficulty
- 680 kcalper serving
Ingredients
4 servings
- Linguine400 g
- Fresh basil leaves60 g
- Pine nuts30 g
- garlic1 clove
- Parmesan, grated50 g
- Pecorino, grated20 g
- Olive oil100 ml
- Saltto taste
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Steps
- 1
Crush the garlic with a pinch of salt in a mortar (or use a blender).
- 2
Add the basil and pound it to a paste, then add the pine nuts and crush them too.
- 3
Stir in both cheeses, then pour in the oil slowly until the pesto is smooth.
- 4
Cook the linguine in salted water until al dente. Keep a cup of the cooking water.
- 5
Loosen the pesto with a couple of spoonfuls of the water. Toss it with the pasta off the heat, so the basil stays green.
- 6
Serve with a little extra parmesan.
Tips and questions
- How do I keep pesto bright green?
- Work quickly with dry leaves, don’t let the blender heat up, and cover leftover pesto with a thin layer of oil.
- Can I freeze pesto?
- Yes, in ice-cube trays for up to 3 months; leave out the cheese and stir it in after thawing for the best flavour.
- What can replace pine nuts?
- Walnuts, almonds or cashews work well; for a nut-free version use sunflower seeds.
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