Here is the pesto after running through the food processor. Patiently waiting for the pasta to boil and join it in the bowl.
Linguine con pesto
3/4 cup fresh basil leaves
3-4 cloves of garlic, peeled
3 tbsp pine nuts
1/2 tsp salt
5 tbsp olive oil
1/2 cup freshly grated parmesan cheese
freshly ground black pepper
1 1/4 lb linguine
Place the basil, garlic, pine nuts ( I have successfully substituted walnuts), salt and olive oil in a food processor and process until smooth. Remove to a bowl. If desired, the sauce can be frozen in this state before adding the cheese.
Stir in the parmesan. Taste for seasoning.
Cook the pasta in a large pot of rapidly boilings salted water until al dente. Just before draining, take about 4 tbsp of the cooking water and stir into the sauce. Drain the pasta and toss with the sauce. Serve immediately.
We added two grilled Italian sausages to this meal and enjoyed it very much. A 2008 Carmenere Casillero del Diablo from Chile topped the taste buds perfectly.