Basil Pesto Pasta

By Chef B. Boukim

Prep: 10 min · Cook: 12 min · Total: 22 min · Serves 4

Ingredients

• 1 lb Dried pasta (spaghetti or fusilli)
• 3 cups Fresh basil leaves
• 1/3 cup Pine nuts, toasted
• 2 Garlic cloves
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Extra virgin olive oil
• 1 tbsp Lemon juice
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 1/2 cup Reserved pasta water

Instructions

1. Toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Set aside to cool.
2. Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water before draining.
3. In a food processor, combine the basil, toasted pine nuts, garlic, salt, and pepper. Pulse until finely chopped.
4. With the motor running, slowly stream in the olive oil until a smooth paste forms. Scrape down the sides as needed.
5. Add the Parmesan and lemon juice, then pulse to combine. Taste and adjust salt.
6. Toss the hot drained pasta with the pesto, adding splashes of reserved pasta water until the sauce is silky and clings to every strand.
7. Serve immediately, topped with extra Parmesan and a few torn basil leaves.