Name: Pesto Genovese Linguine
Ingredients: Linguine pasta (400g): Choose high-quality pasta for the best texture and flavor absorption.; Fresh basil leaves (2 cups packed): Opt for young, tender leaves for a sweeter, less bitter taste.; Pine nuts (1/4 cup): Lightly toasted to release their natural oils and enhance their nutty flavor.; Parmesan cheese (1/2 cup grated): Use authentic Parmigiano-Reggiano for a rich, savory taste.; Garlic cloves (2-3, depending on size and preference): Fresh garlic is essential for that signature pungent kick.; Extra-virgin olive oil (1/2 cup): The quality of the oil impacts the overall flavor, so choose one that’s fruity and robust.; Salt (to taste): Sea salt or kosher salt works best to bring out the flavors.; Black pepper (freshly ground, to taste): Adds a subtle hint of spice.; Optional: Pecorino cheese (1/4 cup grated): Adds a slightly sharper flavor to the sauce.

Ingredients

To create an authentic Pesto Genovese Linguine, you’ll need the freshest ingredients. Here’s what you’ll require:

Linguine pasta (400g): Choose high-quality pasta for the best texture and flavor absorption.
Fresh basil leaves (2 cups packed): Opt for young, tender leaves for a sweeter, less bitter taste.
Pine nuts (1/4 cup): Lightly toasted to release their natural oils and enhance their nutty flavor.
Parmesan cheese (1/2 cup grated): Use authentic Parmigiano-Reggiano for a rich, savory taste.
Garlic cloves (2-3, depending on size and preference): Fresh garlic is essential for that signature pungent kick.
Extra-virgin olive oil (1/2 cup): The quality of the oil impacts the overall flavor, so choose one that’s fruity and robust.
Salt (to taste): Sea salt or kosher salt works best to bring out the flavors.
Black pepper (freshly ground, to taste): Adds a subtle hint of spice.
Optional: Pecorino cheese (1/4 cup grated): Adds a slightly sharper flavor to the sauce.

Cook Mode Prevent your screen from going dark

Instructions

Making Pesto Genovese Linguine is a straightforward process that can be completed in a few simple steps. Follow these instructions for a perfect dish every time:

Step 1: Prepare the Pesto

Toast the Pine Nuts: In a dry skillet over medium heat, toast the pine nuts until they are golden brown, stirring frequently for about 3-5 minutes. Remove from heat and let cool.
Blend the Ingredients: In a food processor or mortar and pestle, combine the basil leaves, toasted pine nuts, garlic cloves, Parmesan cheese, and a pinch of salt and pepper. Pulse until finely chopped.
Incorporate Olive Oil: Gradually add the olive oil while blending, continuing until you achieve a smooth, creamy consistency. Taste and adjust seasoning if necessary. If using Pecorino cheese, add it at this stage and blend until incorporated.

Step 2: Cook the Linguine

Boil the Pasta: In a large pot of boiling salted water, cook the linguine according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the linguine.
Combine Pasta and Pesto: Return the drained linguine to the pot. Add the prepared pesto and a splash of reserved pasta water to help the sauce adhere to the pasta. Toss well to coat.

Step 3: Serve the Dish

Plate the Linguine: Divide the Pesto Genovese Linguine among serving plates. Garnish with additional grated Parmesan cheese and a few fresh basil leaves for presentation.
Enjoy: Serve immediately while the dish is still warm, accompanied by your favorite glass of wine or a refreshing beverage.

Nutrition

Serving Size: one normal portion
Calories: 500
Fat: 30g
Carbohydrates: 55g
Protein: 15g