Linguine with pesto sauce



  • 1 kg of linguine pasta
  • 30 g of Pecorino Toscano PDO
  • 30 g of Parmesan cheese
  • 400 g of basil
  • 30 g of pine nuts
  • 2 garlic cloves
  • EVO oil to taste
  • Salt to taste


Wash and cut the basil. Put it in the cutter, add the previously skinned garlic, pine nuts, and oil, then blend. Add the grated Pecorino Toscano PDO and Parmesan cheese and continue blending, adding some oil if necessary. You have to obtain a homogeneous sauce. Cook the linguine pasta in boiling salted water, drain it and mix it with the pesto sauce. Sprinkle with grated Pecorino Toscano PDO and serve.

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