Linguine noodles with fresh basil pesto topped with toasted pine nuts, fresh tomatoes and Parmesan. This is one of my favorite summer time meals when my basil is growing like crazy in the garden. You need a blender or food processor for this recipe. I serve this topped with toasted pine nuts, fresh Parmesan cheese, fresh garden tomatoes and lightly steamed cauliflower.
Pesto Pasta
Prep time
Cook time
Total time
Author: Washington Post
Serves: 8
Ingredients
- 2 c packed fresh basil
- 6 garlic cloves
- ½ t salt
- ¼ c pine nuts
- ½ c extra virgin olive oil
- 3 T unsalted softened butter
- ⅓ c fresh grated Parmesan cheese
Instructions
- Combine basil and garlic cloves until finely chopped: (I use my food processor for this) Then add salt, and pine nuts. Again, combine until finely chopped
- Keep blade on then slowly add the extra virgin olive oil (mild flavor). Remove from food processor or blender place in bowl and fold in softened butter and fresh grated Parmesan.
- Serve with linguine noodles. Delicious topped with freshly grated Parmesan cheese, toasted pine nuts, freshly chopped tomatoes and lightly steamed cauliflower florets.
Notes
I usually make more than I need and put extra in an ice cube tray in the freezer. Then I can pop out individual portions, warm it up a little and have instant homemade pesto!
Photo from: redtri.com
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