Linguine al pesto
Instructions
The traditional recipe says to pound the ingredients in a mortar, but we recommend a faster method that offers excellent results.
Put in the freezer the blender and allow half an hour for it to become very cold.
Put now all ingredients in a blender and operated at high speed for about 1 minute.
You'll get a creamy sauce with pasta sauce.
It is important that the diluted a bit, and boil the pasta, with a few tablespoons of the cooking water to make it smooth in the proper place.
Pesto will keep well in the freezer for a few months.
Ingredients and dosing for 4 persons
- 500 g of type pasta linguine
- Pesto:
- 30 leaves of clean and fresh basil
- 3 cloves of garlic
- 1 glass of olive oil extra virgin
- 50 g of grated pecorino cheese
- 30 g of pine nuts
- Salt