pesto pasta

Ingredients

• 1 pound pasta (spaghetti, linguine, or fettuccine recommended)
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.
2. While pasta is cooking, prepare the pesto: In a food processor, combine the garlic, basil, Parmesan cheese, and pine nuts.
3. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
4. Once the pasta is cooked, drain, reserving about 1/2 cup of pasta water.
5. Add the drained pasta to the food processor and pulse a few times to coat the pasta with pesto.
6. If the pesto is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
7. Season with salt and black pepper to taste.

Notes

• To toast pine nuts, spread them on a dry skillet over medium heat for 5-7 minutes, stirring frequently, until lightly golden and fragrant.
• For a smoother pesto, you can blanch the basil leaves in boiling water for 10 seconds before processing.
• Store leftover pesto in an airtight container in the refrigerator for up to 5 days. Add a little olive oil to prevent browning.
• To prevent sticking, toss the cooked pasta with a little olive oil after draining.