Pesto Linguine
2/3 C. pine nuts
1/4 C. olive oil
2 med. sized garlic cloves, minced
Blend in food processor until pureed - don't put dried basil in blender.
Stir in:
1/4 C dried basil
1/4 C. parmesan cheese
1 tsp. salt
1/4 C. olive oil
Toss in 1 lb. cooked linguine. Extra pine nuts should be toasted and tossed with pasta.
Comments:
The original recipe call for more olive oil, but I find it's just too much. Feel free to add more if you'd like, but I promise you it will just sit at the bottom of the bowl. Otherwise, this is my all time favorite pesto!
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