Linguine with Pesto
¾ cups pine nuts, toasted
5 cups fresh basil leaves, chopped
5 cloves garlic, chopped
1/3 cupparmesan cheese, freshly grated
¾ cup extra-virginolive oil
Kosher salt and freshly ground pepper
1 pound linguine
Basil leaves
Parmesan curls
Toast pine nuts in a dry skillet several minutes; place in food processor with basil leaves free of moisture, 5 chopped garlic cloves; pulse into smooth paste. Stir in freshly grated Parmesan cheese, extra-virgin olive oil, Kosher salt, and freshly ground pepper. Prepare 1lb linguine according to package directions; place in 4 serving bowls and top with generous serving of pesto and 1T oil. Garnish with basil leaves and Parmesan curls.