Linguine Pesto

FREE RECIPE PREVIEW

Ingredients — preview

• 3 cups basil leaves
• 4 large cloves garlic
• 1/2 cup pine nuts
• 1 1/2 cups extra virgin olive oil
• 1 1/4 cups parmesan cheese

Preparation — preview

1. In a blender, puree the basil, garlic, pine nuts and olive oil until a smooth paste is formed. Do not over blend or the mixture will get hot and darken. Transfer to a bowl, mix in the Parmesan cheese and season with the salt and pepper.
2. Place the red potatoes in 2 quarts of cold, salted water and bring to a boil. Continue to boil until the potatoes are tender, but not falling apart. Remove from the water, slice and season with salt and pepper.
3. Meanwhile, blanch the green beans in 2 quarts of salted boiling water for approximately 6 minutes or until just tender, but still crisp. If the beans will not be served immediately, chill them in ice water to prevent them form over cooking and turning brown.