Authentic linguine with basil pesto
- Danilo Cortellini
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Serves 4
Easy
Prep: 30 mins
Cook: 10 mins
0 reviews
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A true classic and kids’ favourite, basil pesto is a taste of Italian summers. It's simple to make, yet rich and complex in flavour
Low sugar
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Genovese basil pesto (the original and official recipe of the consortium) should be made with Ligurian basil (very aromatic yet not pungent and with small leaves) and local olive oil.
The most traditional pasta of choice would be trofie, a small and intricate shape made from eggless dough that can be handmade or found in Italian grocery stores, but trennette, bavette or linguine are considered acceptable (and I sometimes throw in spaghetti as well).
In terms of cheeses, Pecorino is often ‘cut’ with an equal percentage of either Parmigiano Reggiano or Grana Padano.
And yes, when I can’t be bothered, I blitz everything with a blender and it is five times quicker!
Ingredients
Nutrition
Units:
MetricUS
-
50g basil leaves
-
½ garlic clove
(optional)
-
15-20g pine nuts
-
85ml extra virgin olive oil
-
30g grated Grana Padano cheese
plus extra to serve
-
30g grated Pecorino
plus extra to serve
-
400g linguine
Optional
- 120g diced potatoes
- 150g trimmed French beans
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Nutrition: per serving
-
kcal635
-
fat28g
-
saturates6g
-
carbs75g
-
sugars1g
low
-
fibre5g
-
protein18g
-
salt0.57g
low
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Method
-
step 1
Rinse the basil leaves well and pat dry gently with a clean tea towel, as you don’t want to tear the leaves or they will oxidise quickly.
-
step 2
Using a pestle and mortar, crush the garlic with a pinch of salt until well smashed, then add the pine nuts and repeat. Now add the basil and keep going with the pestle until partially broken down. Add the olive oil and the cheeses and grind everything together. The pesto will keep in a clean jar well sealed in the fridge for three-four days. Make sure you leave a little layer of oil on the top of the pesto to protect it from oxidisation. My mum also freezes her pesto for up to six months, although expect some discolouring when defrosted.
-
step 3
Drop the pasta into a pan of salted boiling water and add the potatoes and French beans to the pan, if using. The potato starch will help the pesto to cling to the pasta. Drain, reserving a little pasta water.
-
step 4
Toss the pasta in a clean bowl with the potatoes, beans and pesto. Make sure you do this off the heat as the pesto should never be returned to the stove. Mix well and add a ladleful of reserved pasta water, if needed, to loosen the sauce. Once the pasta is well coated and glossy, serve straightaway with a little more cheese scattered over.
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