Pesto Linguine, Recipe of the Month, May 2018

This is the second in a series called Timbercrest Healthy Recipe of the Month, part of our effort to become a Healthier Tennessee Neighborhood.

This recipe originated when my father's basil plant got out of hand - we had to find a way to eat it back to a manageable size! - Jennifer Reynolds (Lance Drive)

Pesto Linguine

Serves: 4


8-10 cups fresh basil leaves

4-5 cloves of garlic (peeled)

3/4 cup shredded parmesan (divided)

2 tablespoons pine nuts

1/2 cup extra virgin olive oil

1 pound linguine

Salt and pepper to taste

Optional Toppings:

Grilled chicken

Cooked broccoli florets

Diced onion and/or bell peppers


  1. Pulse basil, garlic, 1/2 a cup of parmesan, and pine nuts in a food processor until coarsely chopped.  Add olive oil and process until smooth.
  2. Boil linguine according to the directions on the box. Transfer the pasta to a bowl and toss vigorously with the pesto (adding a small amount of oil if necessary). 
  3. Top with the additional parmesan and any optional toppings.  Season with salt and pepper.


To submit a recipe suggestion, Contact Us.  Check out the entire collection of Recipes of the Month.