Ingredients:

  • 2 cups (60g) packed fresh basil leaves
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/3 cup (45g) pine nuts or walnuts
  • 1/2 cup (50g) freshly grated parmesan cheese
  • 2 cloves (6g) peeled garlic
  • 1 tbsp (15ml) lemon juice
  • salt and black pepper to taste
  • 1 lb (450g) dry pasta (fusilli or trofie)
  • 2 tbsp (34g) salt for the boiling water

Instructions:

  1. Combine the basil, pine nuts, and garlic in the food processor. Pulse several times until coarsely chopped.
  2. While the motor is running on low, slowly drizzle in the olive oil and lemon juice.
  3. Stir in the grated Parmesan by hand at the end to maintain a slight texture. Set aside.
  4. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  5. Before draining, scoop out about 1 cup (240ml) of the cloudy pasta water and set it aside.
  6. Drain the pasta and return it to the pot over low heat.
  7. Pour in the fresh pesto and a splash of the reserved pasta water. Toss gently until the sauce is glossy and coats the pasta evenly.
  8. If the sauce looks too thick, add more pasta water one tablespoon at a time.