Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, lightly toasted
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 cloves (6g) garlic, peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) dried pasta (trofie, fusilli, or linguine)
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) salt

Instructions:

  1. Place pine nuts in a small skillet over medium heat. Stir constantly for 2-3 minutes until they smell nutty and turn golden brown. Remove immediately to prevent burning.
  2. Bring a large pot of salted water to a rolling boil. Add the dried pasta and cook according to package directions until al dente.
  3. Add the basil, toasted pine nuts, garlic, and lemon juice to the food processor. Pulse several times until the ingredients are coarsely chopped.
  4. While the processor is running on low, slowly drizzle in the olive oil in a steady stream to create a stable emulsion.
  5. Add the grated Parmesan, salt, and pepper. Pulse 2-3 more times; do not over-process.
  6. Before draining the pasta, scoop out 1/2 cup (120ml) of the starchy pasta water and set it aside.
  7. Drain the pasta and return it to the pot. Stir in the pesto sauce and the reserved pasta water, tossing until the noodles are evenly coated in a glossy glaze.