- 3 cups fresh, cleaned basil leaves
- 2 cups fresh cleaned flat-leaf parsley
- 3 cups chopped walnuts
- 1 cup grated Parmesan
- 3 cups extra virgin olive oil, plus 3 tablespoons
- 1 pound bay scallops
- 2 cups sliced mushrooms
- 1 cup sliced zucchini
- Kosher salt
- 8 ounces linguine
Combine the basil, parsley, walnuts, and cheese in a food processor or mortar. Pulse or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente, about 8 minutes; drain and reserve.
Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.