Linguine with Classic Basil Pesto

Basil pesto is almost synonymous with Liguria, the Italian Riviera, and Genoa, its capital. What makes the pesto there unique is the tiny, fragrant sweet basil that grows in that region. Somehow, basil doesn’t taste quite the same anywhere else. Purists would also insist that it be made by hand with a mortar and pestle. I have made a delicious pesto using American basil and a modern food processor, however, using the recipe below. In Liguria pesto is served with trenette, a flour-and-water