Linguine With Lemon Pesto and Scallops
4 teaspoons lemon zest 5 tablespoons fresh lemon juice 1 1/3 cups grated Parmigiano Reggiano cheese, divided 1 cup flat leaf parsley leaves 1/4 cup basil leaves plus 4 basil sprigs for garnish 1/2 cup olive oil plus 2 to 3 tablespoons extra for sauteing the scallops 2 medium garlic cloves, peeled Kosher salt 1 … Continue Reading →