Pesto with linguini

1. Wash, dry and loosen the basil. Set aside a few leaves for garnishing. Wash and dry the mesclun.

2. Blend the pine nuts until it becomes a powder. Peel the garlic.

3. Place the basil and the garlic in a mortar. Crush them with a pestle and incorporate the olive oil. Season with pepper.

4. Cook the pasta according to the directions on the packet in salted water. Drain  and place in a bowl. Pour in the pesto sauce.

5. Sprinkle with parmesan and the pine nut powder. Decorate with basil leaves and mesclun. Serve.

Photo credit : Sucré Salé