Pesto Alla Genovese Recipe
Sun-dried tomatoes, spinach, creamy pesto sauce, served over linguine pasta.
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Ingredients
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Pasta
Pesto Sauce
Additional Ingredients
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring water to a boil. Add a pinch of salt and the linguine pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.
- 2
Drain the Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a cup of pasta water.
Making Pesto
- 3
Prepare Ingredients
In a food processor, combine fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese.
- 4
Blend the Pesto
Pulse the mixture until it is finely chopped. Slowly drizzle in the olive oil while the processor is running until the mixture is smooth and creamy.
- 5
Season the Pesto
Add salt and black pepper to taste, and blend again to combine.
Combining Ingredients
- 6
Combine Pasta and Pesto
In a large mixing bowl, combine the drained pasta with the prepared pesto sauce. If the mixture seems too thick, add reserved pasta water a little at a time until desired consistency is reached.
- 7
Add Additional Ingredients
Fold in the chopped sun-dried tomatoes and fresh spinach until evenly distributed throughout the pasta.
Serving
- 8
Plate the Dish
Serve the pesto linguine in bowls, garnishing with additional grated Parmesan cheese and fresh basil if desired.
