Ingredients:

  • 12 ounces spaghetti or penne
  • Salt (for pasta water)
  • 2 cups fresh basil leaves (packed)
  • 1/2 cup extra virgin olive oil
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup almonds or pine nuts
  • 2 cloves garlic, minced
  • Juice of 1/2 lemon
  • Salt and pepper, to taste

Instructions:

  1. Boil a large pot of salted water. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
  2. In a food processor, combine fresh basil leaves, garlic, almonds, and Parmesan cheese. Pulse until finely chopped. With the processor running, gradually drizzle in olive oil until smooth. Add lemon juice, salt, and pepper; pulse to combine.
  3. In a large mixing bowl, toss the drained pasta with the prepared pesto, adding reserved pasta water a little at a time to achieve desired consistency.
  4. Taste and adjust seasoning if necessary. Serve immediately, garnished with additional Parmesan cheese and basil, if desired.