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Classic Pesto with Linguine


  • Makes 4 servings

  • 12 ounces uncooked linguine
  • 2 tablespoons butter
  • ¼ cup plus 1 tablespoon olive oil, divided
  • 2 tablespoons pine nuts
  • 1 cup tightly packed fresh basil leaves
  • 2 cloves garlic
  • ¼ teaspoon salt
  • ¼ cup grated Parmesan cheese
  • 1½ tablespoons grated Romano cheese


  1. 1. Cook linguine according to package directions; drain. Toss with butter in large serving bowl; set aside and keep warm.
  2. 2. Meanwhile for pesto, heat 1 tablespoon olive oil in small skillet over medium-low heat. Add pine nuts; cook and stir 30 to 45 seconds until light brown, shaking pan constantly. Remove with slotted spoon; drain on paper towels.
  3. 3. Place toasted pine nuts, basil, garlic and salt in KitchenAid® Diamond Blender. Pulse on speed 3 (Mix) 4 to 5 times. With blender running on speed 4 (Puree), add remaining ¼ cup olive oil in slow steady stream; blend 30 to 45 seconds until pine nuts are fi nely chopped.
  4. 4. Transfer pesto to small bowl. Stir in Parmesan and Romano cheeses.* Pour pesto over pasta; toss until well coated. Serve immediately.
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