Place a large pot with water on high heat and bring to the boil. Add the linguine pasta and a pinch of salt to the boiling water and cook until ‘al dente’ – refer to the cooking time specified in pasta packet instructions.
Meanwhile to make the Genovese pesto sauce, use a large mortar and pestle or blender to crush the basil, pine nuts, garlic and Parmigiano Reggiano, scraping down the sides occasionally, until combined. Use the mortar and pestle (or blender with motor running) to gradually add the olive oil in a slow, steady stream while continuously crushing the pesto. Continue to scrape down the sides occasionally and process until well combined. Season with salt and pepper to taste.
Drain the linguine pasta, then return the linguini to the large pot. Add the Genovese pesto sauce to the pot with linguini and toss well to combine and soak up lovely pesto flavour.
Divide the Linguine pasta with Genovese pesto among 4 serving bowls. Serve immediately – buon appetito.
Note: Use a fruity extra virgin olive oil that is good quality.
400g linguine pasta|80g basil leaves|35g pine nuts|1 small clove garlic|60g Parmigiano Reggiano, finely grated|180ml extra virgin olive oil – see note|Sea salt, freshly ground black pepper