Friday, April 25, 2008

Pesto Linguine

This recipe is courtesy Dacia Holt

2/3 cup pine nuts
2 medium garlic cloves, minced
3 cups fresh basil or 3 Tbsp dried basil
1 tsp. salt
1/4 cup extra light olive oil
2/3 cup extra light oil/extra virgin olive oil
1/4 cup shredded parmesan cheese
1 lb. Linguine pasta

Blend 2/3 cup pine nuts, garlic, 1/4 cup olive oil*

* If you are using fresh basil, blend with the pine nuts, garlic and olive oil. If you are using the dried basil, do not blend. After the first three ingredients are completely blended together fold in the dried basil by hand.

Stir in the parmesan cheese, salt and 2/3 cup olive oil, keep in fridge overnight.

Take the pesto mix out of the fridge and let sit at room temperature for approx. 3-4 hours before serving.

2 hours before serving, cook linguine and drain, but do not dry. Stir in pesto, and let stand at room temperature until ready to serve.

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