Linguine al Pesto

A classic Italian pasta recipe from the beautiful Liguria region. Use only fresh basil and premium quality extra-virgin olive oil.

Ingredients (for 2)

  • linguine pasta (about 200 gr. or 7 oz.)
  • 8 tbsp fresh basil
  • 1 tbsp pine nuts
  • 1 garlic clove
  • 4 tbsp olive oil
  • 1 tbsp grated Parmesan cheese
  • 1/2 tbsp grated Pecorino cheese
  • rock salt


  • Take a deep saucepan, fill it with water and bring it to boiling point (for best results pasta requires abundant water)
  • While the water heats up, use a food processor or blender to mix the fresh basil leaves with garlic, pine nuts, Parmesan, Pecorino and olive oil
  • Add the oil in small quantities, while mixing, until you have a smooth texture
  • When the water is boiling, add the rock salt, bring back to boiling point and add the pasta
  • Cook until al dente, stirring frequently
  • Using a cup, save some of the cooking water for later
  • Drain the pasta, add the pesto sauce, the water you just saved (add as needed) and stir
  • Serve with additional Parmesan to personal taste