Ingredients
- 1 (16 ounce) box linguine
- salt
- 2 cups fresh basil leaves
- washed and dried
- 3 garlic cloves
- crushed and chopped
- 14 cup toasted pine nuts
- 12 cup freshly grated parmesan cheese
- 12 teaspoon sea salt
- 12 fresh ground black pepper
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 12 cup extra virgin olive oil
- 1 cup grape tomatoes
- sliced
- grated parmesan cheese (garnish)
Instructions
- 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.
- Place pesto sauce ingredients in a food processor except for olive oil.
- Process until creamy.
- Slowly add olive oil.
- Mix pesto sauce with the hot pasta, add tomatoes, parmesan cheese; serve.
← Back to all recipes