Ingredients Jump to Instructions ↓

  1. 3 oz 85g Fresh basil

  2. 1/2 cup 118ml Pine nuts

  3. 2 cups 474ml Garlic cloves (small)

  4. 1/4 cup 59ml Extra-virgin olive oil

  5. 1/2 cup 73g / 2.6oz Grated Parmesan cheese

  6. 1/4 cup 36g / 1 1/3oz Grated Romano cheese

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper Pasta

  8. 1 lb 454g / 16oz Linguine pasta Optional

  9. 2 tablespoons 30ml Butter - cut small pieces

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine the basil, pine nuts, olive oil and garlic in a food processor until finely chopped. Transfer to a bowl and mix in the cheeses and black pepper. (This sauce does not call for salt because of the saltiness of the cheeses used.) In a large pot, bring 5 quarts of water to a boil. Add about 1 tablespoon of salt. Add the pasta and stir frequently until al dente (about one or two minutes less than the cooking time recommended on the package). Drain the pasta, reserving 3 ounces of the cooking water. Place the pasta, pesto sauce, water, and butter in a large bowl and toss until all ingredients are well mixed. Serve immediately. This recipe yields ?? servings.


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