Authentic Linguine with Homemade Basil Pesto

Prepare the basil by washing the fresh leaves thoroughly and patting them dry very gently with a clean kitchen towel. It is important not to bruise or tear the leaves, as this causes them to oxidize and lose their vibrant green color.

To make the pesto, use a mortar and pestle to crush the garlic with a pinch of salt until it forms a smooth paste. Add the pine nuts and grind until creamy, then gradually incorporate the basil leaves, working the pestle in a circular motion until the leaves are partially broken down. Stir in the extra-virgin olive oil, Grana Padano, and Pecorino, grinding everything together until the sauce is well-emulsified.

Bring a large pot of salted water to a boil. Add the linguine along with the diced potatoes and French beans. The starch released from the potatoes will help the pesto cling to the pasta. Cook until the pasta is al dente, then drain, making sure to reserve about a ladleful of the pasta water.

Transfer the hot pasta and vegetables to a clean mixing bowl. Add the fresh pesto and toss thoroughly off the heat; pesto should never be cooked on the stove as it destroys the delicate basil flavor. If the sauce needs loosening, add a little of the reserved pasta water. Once the pasta is glossy and well-coated, serve immediately with an extra sprinkle of cheese.