Italian · dinner
32m
Total time
4
Servings
620
kcal
medium
Difficulty
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FAQ · Things people ask
Yes, but put the bowl and blade in the freezer for 10 minutes first, then pulse in short bursts — never run it continuously. The color will be slightly less vivid and the texture less interesting, but the flavor holds up for weeknight cooking.
Standard supermarket basil works fine — it's more pronounced and slightly mintier than the small pale Ligurian leaves. Use a bit less garlic to keep it in balance.
That's the traditional Ligurian way: cook thin green beans and diced waxy potato in the pasta water alongside the linguine. The potato softens and thickens the water, helping pesto cling; the beans add texture. It's not a restaurant quirk — it's the canonical preparation.
Yes — freeze it without the cheese to avoid graininess. Press plastic wrap against the surface and freeze in small portions (an ice cube tray works well). Add freshly grated cheese when you thaw and use. Keeps 3 months.
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