Park Meadows Blog

Ingredients:
1/2 cup fresh basil leaves
3-4 cloves garlic, peeled
3 Tbsp pine nuts
5 Tbsp extra-virgin olive oil
1/2 tsp salt
1/2 cup aged Parmesan cheese, grated
1/4 cup aged Pecorino cheese, grated
fresh ground black pepper, to taste

In a blender, process the basil, garlic, pine nuts, olive oil, and salt until smooth. Remove to a bowl (you can freeze at this point too).

Stir in the cheeses (the Pecorino can be replaced with more Parmesan, but the Pecorino is what gives the pesto its kick!). Add pepper to taste.

Toss with 1 1/4 lbs. cooked linguine, along with 3 Tbsp. of the liquid from the pasta pot.

Serve immediately. Buona fortuna!