Pesto with Linguini
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan or Romano
- 1/2 cup grated Pecorino
- 1/2 cup pine nuts, toasted
- 4 garlic cloves, chopped
- 1/4 teaspoon salt
- 1/2 cup olive oil
- 1 pound linguini pasta
Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Lucciano Parolari, Villa D'Este, Italy