Linguine con pesto Genovese (classic pesto with linguine)

This recipe has pesto hack that you'll use forever, and will ensure your sauce keeps its vibrant green hue.

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1 large potato, peeled and cut into small cubes
• 400 g dried linguine
• 200 g green beans, topped and cut into thirds

Pesto

• 2 large bunches basil, leaves picked
• 2 ice cubes (see note)
• 1 garlic clove, peeled
• 50 g (⅓ cup) pine nuts
• 25 g (¼ cup) grated parmesan
• 25 g (¼ cup) grated pecorino
• 180 ml (¾ cup) extra-virgin olive oil
• salt flakes, to taste

Instructions

1. For the pesto, if you are using a food processor, place the basil leaves, ice cubes, garlic, pine nuts and cheese in a food processor and blitz just until smooth. With the motor running, slowly add the olive oil in a thin stream and process until dense and well emulsified. Season to taste with salt.
2. If you are using a mortar and pestle, place the basil, garlic, pine nuts and a pinch of salt in the mortar. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheeses and mix well. Slowly pour in the olive oil and mix well until well emulsified. Season to taste with salt.
3. Place the pesto in the fridge until needed (it will keep, well covered in olive oil, for over a week). This is a double batch, because why not? You can store the leftover pesto in the fridge or freezer for later use.
4. Spoon half the pesto into a large serving bowl.
5. Bring a large saucepan of salted water to the boil. Drop in the potato and pasta and cook cubes and cook for 8 – 10 minutes or until the potato is almost cooked through and the pasta is nearly al dente. Add the beans and cook for another 2–3 minutes or until nicely al dente. Lift the pasta, potatoes and beans straight into the serving bowl, dragging along a little of the pasta water and mix thoroughly with the pesto. Top with baby basil leaves and serve piping hot!

Note

• The ice cubes help preserve the vibrant green hue of the basil if you are using a food processor for the pesto. Leave them out if you are making it with a mortar and pestle.

Authentic pesto is not garlic loaded but you can add more garlic if you like it very pungent.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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