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🍽️ Linguine with fresh green pesto

674 kcal · 30 min · 4 servings

Ingredients

• 400 g Linguine
• 1 clove garlic
• 2 bunches basil (approx. 75 g)
• 50 g Parmesan (freshly grated)
• 50 g pine nuts
• 100 ml olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil and add salt.
2. 2. Cook the linguine in this water until al dente.
3. 3. Peel the garlic cloves.
4. 4. Roughly chop the garlic.
5. 5. Wash the basil thoroughly.
6. 6. Shake the basil dry.
7. 7. Pluck the basil leaves from the stems.
8. 8. Set aside a few nice leaves for garnish.
9. 9. Put the pine nuts into a dry pan.
10. 10. Lightly toast the pine nuts.
11. 11. Remove the pan from the heat.
12. 12. Put the garlic, basil, Parmesan, and pine nuts into a blending cup.
13. 13. Puree the ingredients finely with a hand blender.
14. 14. Add the olive oil slowly while blending.
15. 15. Season the pesto with salt and pepper.
16. 16. Drain the pasta.
17. 17. Save half a cup of the pasta water.
18. 18. Mix the pasta with the pesto.
19. 19. Add the saved pasta water.
20. 20. Serve the pasta garnished with the reserved basil leaves.

Nutrition per serving

• kcal: 674
• Protein: 20 g · Fett/Fat: 34 g · Carbs: 72 g