Combine the basil
, parsley, walnuts
, and cheese
in a food processor
or mortar. Pulse
or grind gradually adding the 3 cups olive oil until the mixture forms a paste.
Bring a large pot of salted water to a boil over high heat. Add the linguine and cook until it is al dente
, about 8 minutes; drain
Heat 3 tablespoons of oil in a large skillet over high heat. Add the scallops
, mushrooms, and zucchini and cook until the vegetables are tender and the scallops are opaque, about 2 minutes. Add a couple of tablespoons of pesto and the linguine
. Toss to coat the pasta
. Spoon onto warm plates and serve. Store pesto
covered in the refrigerator.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.