Ingredients:

  • 2 cups (50g) packed fresh basil leaves
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/3 cup (50g) lightly toasted pine nuts
  • 2 cloves (6g) peeled garlic
  • 1 tbsp (15ml) fresh squeezed lemon juice
  • 1/2 tsp (3g) salt
  • 1 lb (450g) dried pasta (Trofie, Fusilli, or Linguine)
  • 2 tbsp (30g) salt for boiling water

Instructions:

  1. Pulse the toasted pine nuts and garlic in the food processor until coarsely chopped. Add the fresh basil, lemon juice, and salt, pulsing until the leaves are finely broken down. While the motor is running on low, slowly stream in the olive oil to create a smooth emulsion. Stir in the grated Parmesan by hand at the end to maintain a slight texture.
  2. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to the package directions, but stop 1 minute before the al dente time.
  3. Scoop out 1/2 cup (120ml) of the starchy pasta water before draining. Drain the pasta and return it to the pot over low heat. Pour in the pesto and a splash of the reserved water. Toss vigorously for 60 seconds until the sauce transforms from a paste into a velvety coating.