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Linguini Pesto




Source of Recipe


australian women's weekly


List of Ingredients




1 clove garlic, peeled
¼ cup (40g) toasted pine nuts
¼ cup finely grated parmesan cheese
2 cups (80g) firmly packed fresh basil leaves
½ cup (125ml) extra virgin olive oil
salt and freshly ground black pepper
500g linguine pasta


Recipe



Blend or process the garlic, nuts and cheese until finely chopped. With the motor still running, add the basil then oil in a thin stream until combined.

Transfer pesto to a bowl; season to taste with salt and pepper.

Meanwhile, cook the pasta in a large pan of boiling, well-salted water until just tender. Reserve ¼ cup of the cooking water; drain. Return the pasta to the pan.

Add enough of the pesto and the reserved cooking water to coat the pasta lightly; toss to combine.

Pesto suitable to freeze.
Pasta suitable to microwave.

VARIATIONS:
For the following flavours, substitute the basil and pine nuts with:
CORIANDER AND CASHEW
PARSLEY AND PISTACHIO
ROCKET AND MACADAMIA