Linguine With Pesto Sauce (Heavy Garlic)
By: TheRafMan
Published: Tuesday, May 17, 2011 - 11:31am

Ingredients




2 cups • of fresh basil leaves
5 cloves • a minimum of 5 cloves garlic, peeled (I use a whole head of garlic)
60 milliliters • (4 table spoons) pine nuts
1/2 teaspoon • of salt
75 milliliters • (5 table spoons) of extra virgin olive oil
3/4 cup • of freshly grated Parmesan cheese
1 pound • of whole grain linguine, cooked as per package directions

Preparation

1 While the water for the pasta is heating up to a boil, in a blender purée basil, pine nuts, salt an olive oil, until smooth. 2 Stir in the cheese manually or add to the blender. 3 Drain the pasta and toss with the sauce. 4 * I make extra sauce that is kept in the fridge or in the freezer in ice cube trays. 
Try it on home made pizza, it is awesome!