Ingredients
- 2 cups • of fresh basil leaves
- 5 cloves • a minimum of 5 cloves garlic, peeled (I use a whole head of garlic)
- 60 milliliters • (4 table spoons) pine nuts
- 1/2 teaspoon • of salt
- 75 milliliters • (5 table spoons) of extra virgin olive oil
- 3/4 cup • of freshly grated Parmesan cheese
- 1 pound • of whole grain linguine, cooked as per package directions
Make it step by step
- While the water for the pasta is heating up to a boil, in a blender purée basil, pine nuts, salt an olive oil, until smooth.
- Stir in the cheese manually or add to the blender.
- Drain the pasta and toss with the sauce.
- * I make extra sauce that is kept in the fridge or in the freezer in ice cube trays. Try it on home made pizza, it is awesome!
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by TheRafMan, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.