Ingredients

• 3 cups fresh, cleaned basil leaves
• 2 cups fresh cleaned flat-leaf parsley
• 3 cups chopped walnuts
• 1 cup grated Parmesan
• 3 cups extra virgin olive oil, plus 3 tablespoons
• 1 pound bay scallops
• 2 cups sliced mushrooms
• 1 cup sliced zucchini
• Kosher salt
• 8 ounces linguine

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Instructions

1. 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.
2. 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 and reserve.
3. 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 the pesto and the linguine. Toss to coat the pasta with sauce. Spoon onto warm plates and serve.