Linguine with pesto

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By

@leomchef

View in original language

(Português)

30 min(s)

4 servings

Ingredients

• Wheat flour | 200 g
• Egg Yolks | 8 unit(s)
• Water | 2 tablespoon
• Olive oil | 2 tablespoon
• Basil | 90 g
• Garlic Clove | 1 unit(s)
• Brazil Nuts | 80 g
• Grated Parmesan | 80 g
• Olive oil |  to taste

Recipe

1. For the dough, on a sanitized bench place the flour, the yolks, two tablespoons of oil and two of water, mix until it becomes homogeneous. Place in the fridge for at least 20 min
2. In a blender or food processor, beat the basil leaves with the chestnuts, Parmesan and olive oil until gravy.
3. Roll out the pasta with the cylinder or a rolling pin, cut and place in boiling water for 1min or until it is “al dente”, mix the pasta with the sauce while still hot, and serve immediately.

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