Fresh Basil Pesto Linguine

Ingredients

• 1 pound Linguine pasta
• 2 cups Fresh basil leaves
• 0.5 cup Extra virgin olive oil
• 0.33 cup Pine nuts
• 0.5 cup Parmesan cheese, freshly grated
• 2 cloves Garlic cloves
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente.

2. 2

   While the pasta cooks, place the pine nuts in a small dry skillet over medium heat. Toast until golden brown and fragrant, about 3 minutes, shaking the pan frequently.

3. 3

   In a food processor, combine the fresh basil, toasted pine nuts, garlic, and salt. Pulse until coarsely chopped.

4. 4

   With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.

5. 5

   Transfer the pesto to a large bowl and stir in the grated Parmesan cheese.

6. 6

   Reserve about 1/2 cup of the pasta cooking water, then drain the linguine.

7. 7

   Add the hot pasta to the bowl with the pesto. Toss well to coat, adding a splash of the reserved pasta water if needed to loosen the sauce.

8. 8

   Season with black pepper and serve immediately with extra Parmesan if desired.