Pesto is one of the world’s best-known Italian products worldwide. Originating from Genoa in the Liguria region of northern Italy, the recipe consists of garlic, pine nuts, coarse salt, basil leaves, and hard cheese, like Parmigiano-Reggiano blended with olive oil. The mineral-rich seaside soil and temperature climate of Liguria is perfect growing conditions for basil, a key ingredient for a delicious pesto.
Taste profile: Pale straw colour and aromas of yellow berries, fresh pastry, citrus with spice and golden raisin notes. Dry, light to medium bodied with a smooth, clean and fresh palate, hints of light spice on the finish.
Note: Pesto can be made by finely chopping the ingredients by hand by using a sharp knife or a mezzaluna. It can also be stored in the refrigerator for up to 5 days until ready to be used.
Cook Barilla Linguine according to package instructions to the perfect al dente. Reserve ¼ cup water; drain the rest and set pasta aside in a bowl to cool.
Using a food processor: place in fresh basil, pine nuts, garlic cloves and parmesan. Cover and chop for a few seconds and scrape the pesto off the sides of the food processor.
Slowly add the olive oil after each round through the food processor until fully incorporated into the pesto.
Transfer pesto to the pasta and toss to coat, tasting along the way. Add some salt and pepper if needed and use a splash of reserved pasta water for the desired consistency.
Top with more grated parmesan, pair with Ruffino Orvieto wine, serve and enjoy!
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