Linguine Alpesto Genovese

Photo: Shawnna and Davide Busetti

Ingredients

4 ounces fresh basil

1/2 cup pine nuts (toasted is better, raw is okay)

cup grated pecorino cheese, or parmigiano reggiano

1 clove garlic, peeled

cup extra virgin olive oil

a few shakes of sea salt

1 pound linguine (I suggest Barilla)

Preparation

In your food processor combine all of the above ingredients. Pulse the food processor until the pesto reaches your desired consistency. All of the ingredients should be blended together to form a kind of thick paste consistency. You may need to add more olive oil. Set the pesto aside until you are ready to use it.

In a large pot, bring your pasta water to a rapid boil. Add a handful of rock salt. Then cook your pasta according to package directions, or until it is al dente. When pasta reaches desired doneness, strain it and set aside. Put the pasta pot back on the burner over a low heat, and put all of the pesto in the bottom of the pot. Then pour in all of the pasta. Turn the heat up to medium, and stir the pasta until the pesto is uniformly distributed, and the pasta is nice and hot. If the pasta seems sticky or dry, add more olive oil. Serve your pasta with a nice additional sprinkling of the pecorino or parmigiano reggiano cheese. Enjoy, it is going to be delicious. I like a nice dry white wine with this dish, like a chardonnay.

This pesto recipe can also be used to make a cold pasta salad. You can get some farfalle instead of linguine, throw in a half pound of ripe cherry or grape tomatoes. Toss, chill, and serve cold. It is a tasty favorite for a summer lunch or a picnic potluck.