Ingredients
2
1/2 cups lightly packed Italian parsley leaves
1/2
cup toasted pine nuts
2
tsp fresh thyme leaves or 3/4 tsp dried, crumbled
1
tsp minced fresh rosemary or 1/2 tsp dried, crumbled
1/3
cup freshly grated Parmesan cheese
1/3
cup chopped toasted pine nuts
Directions
1.
Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.)
2.
Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.
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