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pesto linguine

Serves: 2-4* Prep Time: 15 minutes

Ingredients

  • 1/2 Cup of Bertolli Originale Extra Virgin Olive Oil
  • 2 Cups of firmly packed fresh Genovese or sweet basil leaves (2 1/2 oz.)
  • 1/2 Cup of pine nuts
  • 1/2 Cup of grated Parmesan or Romano cheese
  • 3 or 4 garlic cloves, peeled and quartered
  • 1/4 Teaspoon of salt
  • Ground black pepper
  • 250 g of linguine pasta or pasta of your choice

Directions

  1. Start preparing the pasta per package instructions. Set aside a few basil leaves and some cheese for garnishing – optional.
  2. While the pasta is cooking, combine 1/2 cup of Bertolli Originale Extra Virgin Olive Oil, the basil, nuts, cheese, garlic and salt in a food processor or blender.
  3. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency.
  4. Add black pepper to taste. This makes about 3/4 cup of pesto.
  5. To serve, toss 1/2 cup of pesto with the 4 cups of hot, cooked linguine or pasta of your choice. For a final touch, you can garnish with a few sweet basil leaves and cheese shavings.

Tips

If you’re not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze up to 3 months. This recipe makes about 3/4 of pesto.

*2 servings if pasta is the main dish, or 4 servings if pasta is the side dish

  • 1/2 Cup of Bertolli Originale Extra Virgin Olive Oil
  • 2 Cups of firmly packed fresh Genovese or sweet basil leaves (2 1/2 oz.)
  • 1/2 Cup of pine nuts
  • 1/2 Cup of grated Parmesan or Romano cheese
  • 3 or 4 garlic cloves, peeled and quartered
  • 1/4 Teaspoon of salt
  • Ground black pepper
  • 250 g of linguine pasta or pasta of your choice
  1. Start preparing the pasta per package instructions. Set aside a few basil leaves and some cheese for garnishing – optional.
  2. While the pasta is cooking, combine 1/2 cup of Bertolli Originale Extra Virgin Olive Oil, the basil, nuts, cheese, garlic and salt in a food processor or blender.
  3. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency.
  4. Add black pepper to taste. This makes about 3/4 cup of pesto.
  5. To serve, toss 1/2 cup of pesto with the 4 cups of hot, cooked linguine or pasta of your choice. For a final touch, you can garnish with a few sweet basil leaves and cheese shavings.

Tips

If you’re not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze up to 3 months. This recipe makes about 3/4 of pesto.

*2 servings if pasta is the main dish, or 4 servings if pasta is the side dish