Linguine with pesto is a great classic of Ligurian cuisine, loved for its simplicity and unmistakable taste. The long, porous pasta is perfectly enveloped with Genovese-style pesto, prepared with fresh basil, pine nuts, Parmesan cheese, garlic, and extra virgin olive oil.
A dish that is quick to make but rich in flavor, perfect for a lunch in the Mediterranean tradition. Find out how to make homemade linguine with pesto, with all the tips for bringing out the scent of basil and achieving a creamy, irresistible texture.
1. Place the basil leaves in the mortar and begin processing them with the pestle.
2. Add in this order: a small pinch of garlic, Parmesan cheese and salt.
3. Once creamy, add the extra virgin olive oil and mix.
4. Cook the linguine in plenty of salted water, drain and toss with the pesto
5. Stew out of the pan and garnish with a drizzle of extra virgin olive oil.
Let's make pesto at home!
Freshly made pesto has a whole different flavor than jarred pesto, and unlike what some people think, it is not difficult to make. You just need to follow a few simple rules:
Ideally, usemortar and pestle: this way the basil leaves are crushed rather than chopped, releasing theessential oilswithin them to their fullest.
The most suitable mortars for the purpose are those made ofstone or rough marble, as their less-than-perfectly smooth surface helps to crush the basil leaves better.
The pestle should be used in arotary motion, crushing the leaves on the edge of the mortar, without pounding them on the bottom.
In the absence of a mortar and pestle, you can use theimmersion blender: to prevent the heat produced by the blades from oxidizing the basil leaves, use the latter cold from the refrigerator and turn the blender on intermittently.
Linguine with pesto: beware of ingredients
Linguine with pesto: pay attention to ingredients.
Simple recipes are the most insidious, so it is essential to use first-rate ingredients, starting with the main ones: basil and extra virgin olive oil.
If you can, buy Ligurian basil, which has a more delicate taste, lacking the hint of mint that characterizes southern basil and is more suitable for other types of preparations. Well recognizable by its small, convex, oval-shaped leaves of a delicate green, it will be perfect for our linguine with pesto. Remember to gently wash all the leaves and dry them well with a cloth, without wrinkling them, to prevent them from losing the essential oils they contain.
The protagonist of pesto along with basil is undoubtedly theextra virgin olive oil,which must be absolutely quality . For our recipe, the Chef choseExtra Virgin Olive Oil il Casolare Farchioni Rustic Naturale Biologico, produced with olives grown, harvested and pressed in Italy from organic farming. Thisunfiltered oil, suitable for a wide variety of uses in cooking, is characterized by an extremely delicate fragrance and aslightly fruity taste, which is well suited to the preparation of our pesto.
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