Pesto with Linguini
A classic pesto with fresh basil, pine nuts, and Parmesan tossed with linguini. Quick and flavorful pasta dish.
Ingredients
- 473 ml fresh basil leaves
- 118 ml grated Parmesan or Romano
- 118 ml grated Pecorino
- 118 ml pine nuts toasted
- 4 clove garlic chopped
- 1.23 ml salt
- 118 ml olive oil
- 454 g linguini pasta
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 657 mg
- Iron: 5.37 mg
- Magnesium: 102 mg
- Phosphorus: 626 mg
- Potassium: 871 mg
- Zinc: 4.02 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 473 ml fresh basil leaves
- 118 ml grated Parmesan or Romano
- 118 ml grated Pecorino
- 1.23 ml salt
- 118 ml olive oil
- 454 g linguini pasta
Prepare
- Toast 118 ml pine nuts
- Chop 4 clove garlic
Let's Cook
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Step 1.
In a mortar, combine 2 cups fresh basil leaves, 1/2 cup grated Parmesan or Romano, 1/2 cup grated Pecorino, 1/2 cup toasted pine nuts, 4 chopped garlic cloves, and 1/4 teaspoon salt. Grind with a pestle until a paste forms.
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Step 2.
Slowly drizzle in 1/2 cup olive oil while stirring with the pestle, mixing until well combined and smooth. Set the pesto aside.
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Step 3.
Bring a large pot of salted water to a boil. Add 1 pound linguini and cook according to package directions until al dente. Reserve about 1/2 cup pasta water, then drain the pasta.
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Step 4.
While the pasta is cooking, heat a large skillet over medium heat. Once the pasta is drained, transfer it to the hot skillet.
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Step 5.
Add the prepared pesto to the warm pasta in the skillet. Toss and stir until the pasta is evenly coated, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately.