Linguine With Classic Ligurian Pesto

1. 1

   About 1 hour before you make the pesto, wash the basil in cold water; wrap in paper towels and refrigerate (this will help to prevent the sauce from heating up in the machine).

2. 2

   Bring a large pot of water to a boil.

3. 3

   Set up the blender or food processor; add the basil, 1/2 cup olive oil, garlic, and nuts to the blender or processor; whirl to a thick paste; add more oil if necessary.

4. 4

   Transfer to a mixing bowl and first stir in the cheeses, then taste to determine how much salt to add.

5. 5

   In another bowl, work the butter with a wooden spoon or rubber spatula as if creaming it for a cake.

6. 6

   When it is very soft and smooth but not at all melted, fold it into the pesto with the milk; set aside at room temperature while you cook the pasta.

7. 7

   Generously salt the boiling water and drop in the pasta.

8. 8

   Cook, stirring often, until al dente.

9. 9

   Reserve about 1/2 cup pasta water; drain the pasta without shaking it bone-dry.

10. 10

    Transfer the pasta to a warmed serving bowl and nap it with the pesto; toss gently, add a little of the pasta water, a tablespoon at a time, to loosen the sauce.

11. 11

    Pass any remaining pesto at the table along with some extra grated cheese; serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.