Linguine with pesto sauce * * * Linguine al pesto
Find here the ingredients and how to make your linguine with fresh pesto sauce or “linguine al pesto”!
Ingredients (serves 6)
- 50 gr fresh basil leaves
- 2 garlic cloves without peel
- 100 ml of extra-virgin olive oil
- 50gr of pine nuts
- 80 gr grated Parmesan cheese
- 1/4 cup of freshly grated Pecorino cheese
- 500 gr of dry linguine (or spaghetti)
If using a blender: Combine the basil, garlic, and pine nuts and cheese in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt.
If using a pestle and mortar, add basil, garlic pine nuts and a pinch of salt. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well, the the oil and continue mixing until well incorporated and smooth. Season with salt.
Bring a large pot of salted water to a boil for the linguine.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and add a drizzle of oil.