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Directions for: Linguine with Basil and Parsley Pesto


2 clove garlic, minced

2 cup basil leaves, cleaned (500 ml)

1 cup parsley leaves, cleaned (250 ml)

1/4 - 1/2 cup extra virgin olive oil (75 ml)

Coarse salt and freshly cracked black pepper

Extra virgin olive oil, for drizzling

Grated Parmigiano-Reggiano cheese, to taste, for garnish

Toasted and chopped pine nuts, for garnish


1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Drain.

2. Put garlic, basil and parsley into the bowl of a food processor and pulse for a few minutes, until finely chopped. With processor running, pour in enough olive oil to bring it together into a smooth, loose paste. Season with salt and pepper.

3. Toss the pasta with enough of the pesto to coat well. Add salt and pepper, drizzle with olive oil and garnish with cheese and pine nuts.

4. Store any unused pesto in an airtight container in the fridge or freeze in ice cube trays and then store cubes in resealable plastic bags in the freezer.

See more: Main, Vegetarian, Cheese, Lunch, Herbs, Dinner, Pasta, Nuts