Linguini Pesto Recipe

Boil water

Bring a large pot (at least 6 quarts) of water to a rolling boil. Add 1 tablespoon kosher salt to the boiling water.

Cook linguini

Add 12 oz linguini to the boiling salted water and cook until al dente according to package instructions (usually 8–10 minutes). Stir occasionally to prevent sticking.

Reserve pasta water and drain

Before draining, scoop out and reserve 1 cup of the starchy pasta cooking water. Drain the linguini in a colander and set aside briefly.

Toast pine nuts

In a small dry skillet over medium heat, toast 1 oz pine nuts, stirring constantly, until they are fragrant and lightly golden, 2–3 minutes. Transfer immediately to a bowl to stop cooking.

Blend pesto

In a food processor, combine 3 cups packed fresh basil leaves, the toasted pine nuts, 2 garlic cloves, 3 tablespoons grated Parmesan, 1 tablespoon grated Pecorino (optional), 1 teaspoon freshly ground black pepper, 1 teaspoon fine sea salt, and 1 teaspoon fresh lemon juice. Pulse several times to break down the solids.

Emulsify with oil

With the food processor running on low, slowly stream in 1 cup extra-virgin olive oil until the pesto reaches a smooth but slightly textured consistency. Stop and scrape down the sides as needed. Taste and adjust seasoning — add more salt, pepper, or lemon if desired.

Adjust texture

If the pesto seems too thick, stir in 1–3 tablespoons of the reserved pasta water to loosen. The pesto should coat the back of a spoon and be pourable.

Combine pasta and pesto

Return the drained hot linguini to the empty warm pot (off the heat) or a large mixing bowl. Add about 3/4 cup of the pesto and 2–4 tablespoons of the reserved pasta water. Toss vigorously with tongs or two forks until the linguini is evenly coated. Add additional pesto or pasta water as needed to reach a glossy, evenly coated finish.

Adjust and finish

Drizzle 1 teaspoon extra-virgin olive oil over the tossed pasta and toss once more. Taste and correct seasoning with additional salt, pepper, or lemon juice if needed.

Serve

Divide linguini among 4 warmed plates. Top each serving with a sprinkle of extra grated Parmesan (about 1/2 tablespoon per plate), a few toasted pine nuts if using, and 1 fresh basil leaf or small cluster for garnish.