Linguine al Pesto Genovese

Name: Linguine al Pesto Genovese
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 40 g pine nuts; 90 g basil; 1 Garlic clove; 60 g grated Parmesan; 200 ml extra virgin olive oil; Salt; freshly ground pepper; 400 g linguine (fresh cooked)

Prep: 20min

| Servings: 4 | Cook: 10min

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Ingredients

40 g pine nuts
90 g basil
1 Garlic clove
60 g grated Parmesan
200 ml extra virgin olive oil
Salt
freshly ground pepper
400 g linguine (fresh cooked)

Instructions

1.
Toast the pine nuts in a dry pan over medium heat until golden brown and fragrant. Transfer to a plate and let cool.
2.
Wash and pat basil leaves dry, tear them into large pieces. Peel and finely chop garlic. Place both in a mixing bowl or food processor. Add cheese, pine nuts, and a splash of olive oil.