1 box linguine 1 ounce basil 2 tablespoons pine nuts 1 clove garlic 1 cup Ligurian extra virgin olive oil salt and pepper to taste 2/3 cup grated Parmigiano Reggiano cheese ½ cup aged grated Pecorino cheese
Olio Extravergine Riviera Ligure DOP Olives have been cultivated in Ligura since olive trees were first introduced to Italy by the Phoenicians and the Greeks, at least as far back as the 3rd century A.C.
In a mortar, crush washed and completely dried basil, peeled garlic and pine nuts. Season with salt and add oil in a stream, crushing constantly, until you have a pesto.
This process may be done with a blender, using short pulses to prevent the pesto from overheating. Spoon pesto in a bowl and combine with grated Parmigiano and Pecorino. Boil pasta in plenty of salted water according to package directions.
Drain and toss with the pesto, adding a bit of cooking water. Mix well and serve. Spaghetti or bavette may be substituted for reginette.
Try Barilla Classic Blue Box's Linguine. This thin pasta shape works with all pasta dishes but is best known to be paired with traditional pesto.
This traditional dish from Italian cooking has a strong aroma, very long-lasting flavor and a distinctive oiliness that envelops the palate. We recommend white wines that are proportionally well-balanced between alcohol and mellowness, fresh and fragrant. To remain in local territory we recommend a Pigato della Riviere Ligure but also a Vermentino Sardo, a Verdicchio delle Marche or a Friuli Grave Pinot Bianco.
Pesto must never be heated, or the basil will darken.