Classic Pesto with Linguine

Classic Pesto with Linguine

Classic Pesto with Linguine


Makes 4 servings (about 3/4 cup pesto sauce)


12 ounces uncooked linguine
2 tablespoons butter
1/4 cup plus 1 tablespoon olive oil, divided
2 tablespoons pine nuts
1 cup tightly packed fresh basil leaves
2 cloves garlic
1/4 teaspoon salt
1/4 cup grated Parmesan cheese
1-1/2 tablespoons grated Romano cheese
Additional fresh basil leaves (optional)


  1. Cook linguine according to package directions; drain. Toss with butter in large serving bowl; set aside and keep warm.
  2. Meanhile, heat 1 tablespoon oil in small saucepan or skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels.
  3. Place toasted pine nuts, basil leaves, garlic and salt in food processor or blender. With processor running, add remaining 1/4 cup oil in slow steady stream until evenly blended and pine nuts are finely chopped.
  4. Transfer basil mixture to small bowl. Stir in Parmesan and Romano cheeses.*
  5. Combine hot, buttered linguine and pesto sauce in large serving bowl; toss until well coated. Garnish, if desired. Serve immediately.

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