RECIPE 1 : Linguine Al Pesto

Servings: 4 Cooking Time: 8 mins Prep Time: 10 mins





2 packets of fresh basil leaves

380 g BUITONI linguine

1 handful of pine nuts

1½ cups of Monte Verde Extra Virgin Olive Oil

Grated parmesan cheese

2 cloves of garlic, finely chopped

Monte Verde Sea Salt and black pepper to taste







Put the basil leaves and garlic into a food processor. Stir in a little olive oil and blend the basil until paste like. Mix in the rest of the olive oil, pine nuts and parmesan cheese (to your liking). Blend until all ingredients have turned into a sauce texture. Season with salt and pepper to taste.




Boil the pasta till cook. Drain and pour into a bowl. Drizzle the pesto sauce over the cooked pasta. Toss gently until evenly mixed. Place onto serving plates and sprinkle 2 dashes of grated parmesan cheese over the pasta. Garnish the dish with 3 basil leaves on top. Serve with love.



Monte Verde's Tip


All left over pesto sauce can be stored in the fridge for 2 to 3 days. Just pour left over sauce into a glass jar. Fill to top with more Monte Verde Extra Virgin Olive Oil to seal off air. Close jar tight and keep refrigerated until next use.