homemade pesto

Pesto
makes about 2 cups

INGREDIENTS:
1 cup pine nuts
1 cup freshly grated Parmesan cheese
3-4 garlic cloves
10-12 cups fresh basil leaves (about 3 bunches)
2 tsp kosher salt
1 cup extra-virgin olive oil

METHOD:
1. Add pine nuts, Parmesan and garlic to a food processor. Pulse until finely ground, about 1 minute.

2. Add basil and salt. Slowly drizzle olive oil while pulsing until almost smooth, about 1-2 minutes. Adjust seasoning as desired.

3. Use immediately or store in a clean air tight glass container in the fridge up to 7 days. If storing, top pesto with a 1/2 inch of olive oil to prevent browning before securing the container with a lid.

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Linguine Pesto
serves 4-6

INGREDIENTS:
1 cup homemade pesto
2 tbsp butter, cut into small pieces
1 500g (1 lbs) package of dried linguine
1/2 cup pasta cooking liquid
coarse salt and pepper
grated Parmesan cheese for serving

METHOD:
1. In a large serving bowl, add pesto and butter. Set aside.

2. Cook linguine according to package directions until al dente.

3. Transfer pasta to serving bowl and add pasta cooking liquid. Toss vigorously with tongs, adding more liquid if needed. Taste and season as desired. Serve immediately with extra Parmesan on the side.