Linguine with Pesto

Ingredients

• 2 bunches basil
• 2 cloves garlic
• 4 tbsp toasted pine nuts
• 50 g grated Parmesan
• Salt
• Pepper (freshly ground)
• 100 ml olive oil
• 400 g whole‑grain pasta (e.g., linguine)

Instructions

1. 1.

   Wash the basil, shake dry and pluck the leaves from the stems. Peel and finely chop the garlic. Pulse the basil with the garlic and pine nuts in a blender, then add the cheese, a pinch of salt, some pepper, and gradually stir in the olive oil. (Cover tightly with a little oil to keep the pesto fresh for weeks in the fridge.) Cook the linguine in salted water until al dente, strain through a large colander and drain.

2. 2.

   Mix the linguine with the pesto, serve on preheated plates, and if desired sprinkle with grated Parmesan and toasted pine nuts. Garnish with basil leaves before serving.