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Linguine With Knock Out Garlic Pesto

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Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Ingredient: 
Pasta
Interest: 
Everyday

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