Linguine with Genovese pesto is a dish I really love, a traditional sauce typical of Liguria. I always use linguine pasta because I think it is the best match for this sauce.
Its main ingredient is basil, or more specifically, Genovese basil.
Besides basil, pine nuts and garlic are crushed raw, all seasoned with Parmigiano Reggiano and extra virgin olive oil.
Of course, nowadays we are always in a hurry, and we can make pesto with the help of a food processor that blends it properly, but if we have a little more time, we can crush everything in a mortar, and the result will surely be excellent.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Kcal 534 per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Boiling
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Spring, Summer, and Autumn, All seasons
Ingredients for Linguine with Genovese Pesto
- 14 oz linguine
- 1 cup grated Parmigiano
- 3.5 cups basil
- 2 cups parsley
- 1/3 cup pine nuts
- 1/4 cup butter
- 3 tbsps extra virgin olive oil
- 1/2 cup grated Parmigiano
- 2 cloves fresh garlic
- 1 pinch salt
Preparation of Linguine with Genovese Pesto
First, prepare the pesto. Take the food processor and put in all the ingredients, blend at maximum speed.
If the mixture is too dry, add butter or oil, and if it is too runny, add more Parmigiano.
The mixture should be very soft but not liquid.
Bring a pot of water to boil and salt it. When it boils, add the linguine.
At the end of cooking, drain the pasta, add the pesto mixture, and mix the pasta well.
Place on plates and serve with a sprinkle of Parmigiano.
If you have some pesto left, you can store it in the fridge for 2-3 days, or freeze it in small glass jars.
