500 gmdried linguineTo serve:dried chilli flakes (optional)Pesto matto40 gm eachpine nuts and almond flakes, lightly toasted, plus extra to serve1 bunchbasil, leaves picked, some reserved for serving (optional)½ bunch eachflat-leaf parsley and mint, leaves picked4anchovy fillets2garlic cloves50 gm eachpecorino and Grana Padano, finely grated180 mlextra-virgin olive oil, plus extra to serve½lemon, finely grated rind and juice only
For pesto matto, process nuts, herbs, anchovies and garlic until coarsely chopped. Add cheeses and, with motor running, gradually add oil to combine. Add lemon rind and juice and pulse to combine, then season to taste and set aside.
Meanwhile, bring a large saucepan of salted water to the boil. Add linguine and cook over high heat until al dente (8-10 minutes). Drain (reserve 60ml cooking water) and return pasta and water to pan. Add pesto and toss to combine, then serve hot, scattered with extra nuts, basil leaves and chilli flakes, drizzled with a little extra oil, if desired.
This recipe is from the November 2009 issue of Australian Gourmet Traveller.