Name: Linguine al pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 clove garlic, peeled, quartered; 1/2 cup (125ml) olive oil; 500 gram linguine; 2 cup firmly packed fresh basil leaves; 1/2 cup (40g) coarsely grated parmesan cheese; 1/3 cup (50g) toasted pine nuts

Ingredients

2 clove garlic, peeled, quartered

1/2 cup (125ml) olive oil

500 gram linguine

2 cup firmly packed fresh basil leaves

1/2 cup (40g) coarsely grated parmesan cheese

1/3 cup (50g) toasted pine nuts

Method

1.Cook pasta in large saucepan of boiling water, uncovered, until just tender.

2.Meanwhile, blend or process basil, garlic, cheese and nuts with a little of the olive oil. When basil mixture is just pureed, gradually pour in remaining oil with motor operating; blend until mixture forms a paste.

3.Drain pasta. Combine pasta in large bowl with pesto; toss gently.

The pesto freezes well so it will see you through the winter if you make several quantities of this recipe when basil is in season.
Note

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Ingredients

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