Ingredients:

  • 2 cups fresh basil leaves (about 60 grams)
  • 1/4 cup pine nuts (30 grams)
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese (50 grams)
  • 1/2 cup extra virgin olive oil (120 ml)
  • Salt and pepper to taste
  • 12 oz. spaghetti or linguine (340 grams)
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the spaghetti or linguine and cook according to package instructions until al dente.
  3. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
  4. In a food processor, combine basil leaves, pine nuts, and minced garlic.
  5. Pulse until coarsely chopped.
  6. Add grated Parmesan cheese and pulse again.
  7. While blending, slowly pour in the olive oil until a smooth consistency is achieved.
  8. Season with salt and pepper to taste.
  9. In a large mixing bowl, combine the drained pasta with the prepared pesto.
  10. Toss well, adding reserved pasta water a little at a time to reach desired sauce consistency.
  11. Plate the pasta and drizzle with additional olive oil if desired.
  12. Garnish with extra Parmesan and fresh basil before serving.