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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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You can toast the pine nuts in a small heavy pan over low heat, moving constantly to prevent burning. Toasting the pine nuts releases the oils, giving the pesto a deeper, richer flavor. Ingredients:
1 (16 ounce) box linguine |
salt |
2 cups fresh basil leaves, washed and dried |
3 garlic cloves, crushed and chopped |
1/4 cup toasted pine nuts |
1/2 cup freshly grated parmesan cheese |
1/2 teaspoon sea salt |
1/2 fresh ground black pepper |
1 teaspoon fresh lemon zest |
2 tablespoons fresh lemon juice |
1/2 cup extra virgin olive oil |
1 cup grape tomatoes, sliced |
grated parmesan cheese (garnish) |
Directions:
1. Bring 4 to 6 quarts of lightly salted water to a boil. Add pasta to water and stir gently. Cook past according to directions. Drain and set aside.
2. Place pesto sauce ingredients in a food processor except for olive oil. Process until creamy. Slowly add olive oil.
3. Mix pesto sauce with the hot pasta, add tomatoes, parmesan cheese; serve.
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