Pesto with Tuscan oil is a tasty and refined variant of the classic Genovese pesto, enriched by the strong flavor of the extra virgin olive oil Toscano IGP Organic. This aromatic condiment enhances pasta dishes, giving an authentic and delicate taste experience. Follow this simple recipe to prepare a pesto with Tuscan oil perfect for any occasion!

Ingredients:

• 8 tablespoons (2dl) Extra Virgin Olive Oil Tuscan IGP Organic
• 500gr. Pasta linguine
• 100gr. Pine nuts
• 70gr. Pecorino (grated)
• 50gr. Parmigiano (grated)
• 2 Ice cubes
• 4 bouquets of basil
• 1 clove of garlic
• or choose the flavored oils of Bottaccio to replace the garlic and get a lighter pesto

Preparation:

1. Preparation of ingredients:
   • Browse, wash and dry the basil.
   • Prepare the grated pecorino cheese and set it aside.
2. Preparation of pesto:
   • Blend the basil, pine nuts, garlic, ice, Toscano IGP Organic oil and salt in a mixer until you get a homogeneous cream.
3. Completion of the pesto:
   • Pour the mixture into a bowl and add the grated pecorino, stirring well to mix.
4. Preparation of the dough:
   • Cook the pasta in salted water, following the cooking time indicated on the package.
   • Drain the pasta, leaving a little cooking water.
5. Dressing of pasta:
   • Pour the dough into the bowl with the pesto and mix, adding a little cooking water if necessary to obtain a creamier consistency.
6. Service:
   • Spread the pasta on the plates and dust with grated parmesan before serving.

Council:
For an even richer taste, add a handful of toasted pine nuts to the pasta before serving!