Pesto originated in Northern Italy. Traditionally, pesto is made with fresh basil leaves, which are crushed using a marble mortar and pestle. The traditional method makes for a great pesto, but a food processor works just as well. This simple pesto recipe is served over linguine, but you can add pesto to chicken, potatoes, and other meats and vegetables. Pesto can also be made from other herbs and lettuces like parsley and arugula.
Linguine with Pesto Sauce Recipe
- 2 cups fresh basil leaves
- 2 cloves fresh garlic
- 4 tablespoons Parmesan cheese
- 3 tablespoons pine nuts
- ½ teaspoon salt
- ½ cup olive oil
- 1 pound linguine
Cook linguine in a large pot of well-salted boiling water until al dente (about 8-10 minutes). Drain and leave in pot.
In a heavy saucepan, add the pine nuts and stir over low heat until golden brown.
In a food processor, add the pine nuts, basil leaves, garlic, salt, pepper, and cheese and process until finely chopped. With the motor still running, add the olive oil in a thin stream until a paste forms. Add the pesto to the linguine and toss until blended.