Gino D’Acampo’s Linguine al Pesto Genovese



See Gino cook his Pasta served with Genoese basil pesto live at the International Cheese Awards, Wednesday 27th July.



Linguine al Pesto Genovese ingredients



  • 500g Linguine

  • 50g basil leaves, only leaves

  • 50g pine nuts

  • 1 clove of garlic, peeled

  • 25g freshly grated Parmesan cheese

  • 130ml extra virgin olive oil

  • Salt and pepper to taste




Preparation:



  • Place the basil, pine nuts and garlic in a large pestle and mortal. Drizzle in the oil and crush until smooth.

  • Transfer the basil mixture into a large bowl and fold in the Parmesan cheese. Season with a little salt.

  • In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.

  • Once the pasta is cooked, drain and tip in the bowl with the pesto.

  • Toss all together for 30 seconds allowing the pesto to coat the pasta evenly.

  • Serve immediately.


    • “Gino’s Pasta” by Gino D’Acampo. Published by Kyle Cathie Limited, 2010.