Linguine With Knock Out Garlic Pesto
|Garlic clove||8 Large, minced|
|Basil||1 Cup (16 tbs) (Use Fresh)|
|Pine nuts||1⁄4 Cup (4 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs) (Preferably Italian Flat-Leaf)|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||19 Tablespoon (1 Cup Plus 2 Tablespoons)|
|Fresh linguine/Fresh fettucine||1 Pound|
1. Place garlic, basil, parsley, and pine nuts in a food processor and process 15 seconds. With machine on, pour 3/4 cup olive oil through feed tube in a steady stream until coarsely pureed. With machine still running, add cheese and then 1/4 cup olive oil until combined.
2. Cook fettuccine in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes; drain. Pour pasta into a warmed large bowl and toss with 2 tablespoons olive oil, then with half the pesto. Pass remaining pesto on the side.