Ingredients:

  • 2 cups fresh basil leaves (packed) (about 60g)
  • ½ cup pine nuts (75g)
  • 2 cloves garlic, peeled
  • ½ cup grated Parmesan cheese (50g)
  • ½ cup extra-virgin olive oil (120ml)
  • Salt and pepper to taste
  • 12 oz pasta (spaghetti or linguine recommended) (340g)
  • Salt (for boiling water)

Instructions:

  1. In a large pot, bring salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente.
  3. In a food processor, combine basil, pine nuts, and garlic. Blend until coarsely chopped.
  4. Add Parmesan cheese and pulse to combine.
  5. With the processor running, drizzle in olive oil until the mixture is smooth. Season with salt and pepper to taste.
  6. Reserve a cup of pasta cooking water, then drain the pasta.
  7. In the pot, combine hot pasta and pesto. Toss well, adding reserved pasta water a little at a time until desired creaminess is achieved.
  8. Plate the pasta, garnishing with extra Parmesan cheese if desired. Enjoy immediately!