Gastronomixs

Linguine al pesto Genovese

Pesto makes a winning combination together with pasta. Pesto contains only six ingredients: pine nuts, garlic, salt, basil, olive oil, and cheese. Nevertheless, there are numerous variations possible. In this classic recipe, we combine linguine with the most commonly known pesto which originates from Genoa.

Serves around ten people.

Linguine al pesto Genovese

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Ingredients

30

g

pine nuts, toasted

4

cloves

garlic

250

g

basil

30

g

Parmesan cheese, grated

500

ml

extra virgin olive oil

 

 

sea salt and freshly ground black pepper

750

g

dried pasta (linguine)

Preparation method

  • To make the pesto, use a food processor with a sharp blade.
  • Start with the garlic, pine nuts, and salt. Then add the basil and cheese, working as quickly as possible. The less heat that is released, the richer the colour will be.
  • Add the olive oil last, until you have a bright green purée.
  • Cook the pasta in a large pan of salted boiling water until al dente.
  • Drain the pasta and mix with the pesto.
  • Season to taste with pepper and, if you like, some extra salt. 

Serving suggestions

  • Combine the pesto with linguine, pappardelle, or fettuccine.
  • Variation tip: replace the pine nuts with walnuts or almonds.
  • Variation tip: replace the Parmesan cheese with pecorino.
  • Variation tip: replace the basil with rocket or sun-dried tomatoes. 

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