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Sicilian Tomato Pesto With Linguine (Weir)

Make Sicilian Tomato Pesto With Linguine (Weir) at home with Extra Virgin Olive Oil, Freshly Grated Parmigiano Reggiano, and Red Pepper Flakes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 1 cup
• 1/8 tsp

Method (preview)

1. 1

   Heat a skillet over medium- high heat.

2. 2

   Add the pine nuts and cook, stirring constantly, until they turn golden, 3 to 4 minutes.

3. 3

   Remove them from the pan immediately.

4. 4

   Place the basil leaves, garlic, pine nuts and olive oil in a blender or food processor and blend at high speed until smooth.

5. 5

   Stop and scrape down the sides.

6. 6

   Add half of the cheese and the red pepper and pulse a few times to make a thick paste.

7. 7

   Fold in the tomatoes.

8. 8

   Season with salt and pepper.

9. 9

   Bring a large pot of salted water to a boil.

10. 10

    Add the pasta and cook until al dente, 7 to 9 minutes.

11. 11

    Drain, toss with the pesto and serve immediately, sprinkled with the remaining Parmesan.