Ingredients:-
- 12 ounces uncooked linguine.
- 2 tbsp butter.
- 2 tbsp olive oil.
- 2 tbsp pine nuts.
- 1 cup basil leaves.
- 2 clove garlic.
- 1/2 cup grated parmesan cheese.
- 2 tbsp grated romano cheese.
- salt to taste.
Method:-
MAKES 4 SERVINGS.
Cook linguine according to package directions drain. Toss with butter in large serving bowl, set a side and keep warm.
Meanwhile for pesto, heat 1 tbsp olive oil in small skillet over medium heat. Add pine nuts, cook and stir 40 to 45 seconds until light brown. Remove with slotted spoon, drain on paper towels.
Place toasted pine nuts, basil, garlic and salt in a blender. Blend until smooth.
Blender running on speed add remaining 1 tbsp olive oil in slow steady stream, blend 30 to 40 seconds until pine nuts are finely chopped.
Transfer pesto to small bowl. Stir in parmesan and romano cheese. Pour pesto over pasta, toss until well coated.
Classic pesto is ready. Serve immediately.
Thank you.
