Pine Nut Pesto Linguini
By Sue Serves 6
Pesto usually contains basil however this dish uses unique ingredients like fish sauce for that super delicious umami flavor.
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- ¼ cup chopped pine nuts
- 1 pound grape tomatoes
- 1 × ½ cup packed basil leaves
- 1 chipotle pepper (in a can with adobo sauce)
- 1 pepperoncini stemmed, seeded, and diced
- 1 × ½ cup extra-virgin olive oil
- 1 tbsp. fish sauce
- ½ cup Italian bread crumbs for topping
- 1 lb linguine
You may also need:
A Pot, Bowl, Food Processor, Skillet
Toast pine nuts in a cast-iron skillet over medium high heat until they’re faintly golden-brown and fragrant. Set aside to cool.
Place cool nuts along with tomatoes, basil, chipotle, and pepperoncini in the bowl of a food processor. Pulse until smooth, scraping down sides of bowl once or twice. Run processor for about thirty seconds while drizzling in olive oil and fish sauce. Adjust salt to taste.
Boil pasta for 7-10 minutes. Drain and toss with pesto. Top with toasted bread crumbs just before serving.
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