Basil Pesto with Linguine

Basil Pesto with Linguine

Homemade basil pesto is so easy to make, you'll have dinner ready in minutes.


Pesto has many suitable applications; spread over meats, vegetables, crusty bread, salads and the like.


We are pairing this fresh, delicious sauce with linguine, for a simple and quick meal.


With so few ingredients, you want to use the freshest, high quality items for best results.


For the olive oil, we recommend Olitalia Extra Virgin Olive Oil - it enhances the taste of both simple and elaborate recipes. 


Olitalia Extra Virgin Olive Oil is produced in Italy and made only from 100% Italian olives.


The quality control and pressing processes used protect the natural antioxidant compounds in the oil thereby enhancing both its nutritional and flavour profile. A must in any kitchen, a classic at any table.


For the pasta, we use Granoro Linguine; made from the best durum wheat in Italy, and is of a consistently superior quality which preserves the unmistakable flavour, colour and texture of the most authentic Italian pasta. 


With these star ingredients, your basil pesto linguine is sure to be a hit with family and dinner guests.



70 grams fresh basil

6 tablespoons freshly grated Zanetti Parmigiano Reggiano 

½ cup Olitalia Extra Virgin Olive Oil 

2 tablespoons pine nuts

3 cloves garlic chopped

Salt and Pepper to taste


Granoro Linguine 500g


  • Wash out the basil leaves, and pat dry
  • Let the food processor container and blade cool in the fridge for about 45 minutes.
  • Place ½ of the basil leaves in the processor, half a teaspoon salt, ⅓ of the olive oil, then pulse until combined. Add the remainder of the basil leaves and pulse until combined.
  • To the mixture, add pine nuts, Parmigiano Reggiano, ⅓ of olive oil, another half teaspoon salt, ground black pepper, garlic, last ⅓ of the olive oil, then pulse on high until well combined.
  • Prepare pasta as per package instructions - al dente.
  • Place cooked pasta in a mixing bowl, add pesto and some of the pasta water, mix until well-coated
  • Plate pasta and garnish with fresh basil leaves and shavings of Parmigiano Reggiano cheese