Ingredients
- ½ cup pine nuts 3 oz. Parmesan, fresh grated (about ¾ cup) 2 garlic cloves, finely grated 6 cups basil leaves (about 3 bunches) ¾ cup Caliendo Lemon Infused Extra Virgin Olive Oil 1 tsp. kosher salt 1 tsp. black pepper 12 oz. Dried Linguini Pasta 2 tbsp. Butter, unsalted (cut into pieces)
Preperation
- Preheat oven to 350° and toast pine nuts on a baking sheet for about 5-7 minutes, tossing once halfway through until golden brown. Transfer cooled toasted pine nuts into a food processor with cheese and garlic, and pulse until finely ground. Add in the basil and with top on and the motor running, add Caliendo Lemon Infused Extra Virgin Olive Oil in a slow, steady stream until pesto is mostly smooth, with just a few specks of green. Season with salt and black pepper. Cook 12 oz. dried linguini pasta (substitute Spaghetti or any longer style pasta) in a large pot of boiling salted water, stirring occasionally, until al dente. Tip: add a tablespoon of Caliendo Extra Virgin Olive oil to the water to prevent sticking. Drain and reserve ½ cup pasta cooking liquid. Place pesto and unsalted butter in a large bowl. Add in the cooked linguini and ¼ cup pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid if needed, until pasta is glossy and well coated with sauce. Season with salt and black pepper to taste. Divide pasta among bowls and top with fresh grated Parmesan and a fresh basil leaf for garnish, if desired.
Serving Size
- Coat shrimp or chicken with 2 tbsp of the pesto and cook in a large, hot skillet in 1 tbsp of Caliendo Lemon Infused Extra Virgin Olive Oil. Toss in with your linguini.