• 2 cloves garlic
• 2 cups fresh basil, cleaned and stems removed
• 3 tablespoons pine nuts
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1 tablespoon chopped Italian parsley
• 1 pound thin linguine
• 4 tablespoons grated Pecorino Romano cheese
1• Combine the first 6 ingredients in a food processor at medium speed for 3 to 4 minutes. Set aside.
2• In a large saucepan or stock pot bring 4 quarts of water to a boil.
3• Cook the linguine in the boiling water for 4 to 5 minutes or until pasta is just done. (Reserve a little of boiling water and set aside).
4• Drain the pasta and return it to the pot.
5• Add the sauce to the pasta and combine.
6• If the pasta is a bit dry, add a little of the reserved water.
7• Add the Pecorino Romano cheese, combine and serve.
Makes 4 servings