Linguine with pesto

pesto pasta
Preparation time
Cooking time




In a blender or in a food processor, blend fresh basil leaves, garlic, pine nuts and extra virgin olive oil at medium speed for 1 minute. Add the Parmesan cheese and the Pecorino Romano cheese already grated. Blend 1-2 minute or until you reach a creamy consistency. Season with salt to taste.


Meanwhile, bring a large saucepan to the boil. Add some salt and let the pasta boil for 10-12 minutes following the instructions on the pack, until tender but still firm to the bite “al dente”. Pesto makes its best with linguine, gnocchi and trofie (the traditional pasta from Genova).

Drain the pasta and put it in a large skillet. Stir in the pesto, toss the pasta well and serve. Never heat pesto, or the cheese will paste and the color will turn dark.



Pesto can be prepared in 10 minutes, beside basil has to be worked quickly, as it tends to darken and oxidize.

The original recipe says that all the ingredients have to be hand-ground in a marble mortar (pesto literary means “beaten”).

Living in a modern world at modern speed, I use a blender and I suggest you to do so. As the blender tends to moist ingredients too much,  use the blender at medium power and do not blend the ingredients for long. To prevent oxidation of basil and the darkening of the cream, the secret is to put some ice cubes in the blender and let them moist with the rest of the ingredients.

You can prepare Pesto in large advance, and refrigerate it until you are ready to use it. When defrosting it do NOT heat it, otherwise the cheese will paste and the color will turn dark.

16 thoughts on “Linguine with pesto

  1. This Pasta and Pesto is one of the most delicious I have ever eaten. It is beautiful, fresh, and bright green.

  2. Absolutely delicious. Wow!!!! what a great pasta salad! It made a ton… I used store bought pesto but it will for sure make again at home! I added a splash of fresh lemon juice at the end to add a bit of brightness.

  3. It’s a total please on those nights where you just don’t want to make spagetti sauce from scratch and this is a quick fix.

  4. I’ve been searching for a good sauce for a long time and I think I finally found one. It has a medium thick consistency and held its own on spaghetti without running.

  5. I simply want to tell you that I am just very new to blogs and truly enjoyed this blog site. Probably I’m want to bookmark your blog post . You really come with great article content. Cheers for sharing with us your blog.

  6. I just want to mention I am just very new to weblog and truly savored your web blog. Most likely I’m likely to bookmark your blog post . You definitely have good writings. Thanks for sharing with us your blog site.

  7. Pingback: sewah
  8. I simply want to say I’m newbie to blogging and certainly savored you’re web site. Almost certainly I’m likely to bookmark your site . You certainly have really good posts. Many thanks for sharing with us your website page.

  9. First of all I want to say excellent blog! I had a quick question that I’d like to ask if you do not mind. I was curious to find out how you center yourself and clear your head before writing. I’ve had a difficult time clearing my thoughts in getting my thoughts out there. I do take pleasure in writing however it just seems like the first 10 to 15 minutes are usually lost just trying to figure out how to begin. Any suggestions or hints? Many thanks!

    1. Hallo, thanks for the support. Concerning your question.. I do not have any special suggestion. I usually multitask all day long, and need to stay concentrated in any situation, even in crowd places or messy conditions… I write on this blog usually after dinner, when the phone does not ring anymore, the kiddos are asleep.. and this is certainly helps. Moreover I really love this blog, as you do love your writings, I suppose. If you cannot get concentrated, the only suggestion I have is: read again something that you previously wrote and that you really are proud of. It will make you feel you can do it again…

Leave a Reply

Your email address will not be published. Required fields are marked *