- 3 cups [750 mL] loosely packed fresh basil
- 1 cup [250 mL] olive oil
- 3/4 cup [190 mL] roasted pine nuts
- 6 garlic cloves, minced
- 1 1/4 cups [285 g] grated Parmesan
- Salt and pepper
- 2 large red bell peppers
- 1 pound [454 g] linguine
- 2 tablespoons [30 mL] olive oil
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- Purée basil, cup of olive oil pine nuts and garlic cloves in food processor.
- Transfer sauce to a large bowl.
- Stir in Parmesan.
- Season pesto to taste with salt and pepper.
- Char peppers over gas flame or in broiler until blackened.
- Wrap in paper bag and let steam 15 minutes.
- Peel, seed and slice peppers thinly.
- Cook linguine in pot.
- Drain, return to pot and add tablespoons of olive oil.
- Divide and serve.
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