Ingredients:

  • 2 cups packed fresh cilantro leaves and tender stems (60g)
  • 1/2 cup toasted blanched almonds (60g)
  • 1/2 cup freshly grated Parmesan cheese (50g)
  • 3 cloves peeled garlic (15g)
  • 2 tbsp freshly squeezed lemon juice (30ml)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/2 tsp salt (3g)
  • 1/4 tsp freshly cracked black pepper (1g)
  • 1 lb fusilli or penne pasta (450g)
  • 1 cup reserved pasta water (240ml)
  • 2 tbsp salt for boiling water (34g)

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp salt. Add the pasta and cook until al dente (usually 8-11 mins depending on the brand).
  2. Scoop out 1 cup of the cloudy pasta water before draining. Note: This is the most important part for the sauce texture.
  3. Drain the pasta and put it back in the pot off the heat.
  4. Put the cilantro, toasted almonds, garlic, and Parmesan in the food processor. Pulse until the mixture is coarsely chopped.
  5. Turn the processor to low and slowly pour in the olive oil and lemon juice. Process until the texture is velvety but still has a slight grit.
  6. Stir in the salt and black pepper.
  7. Pour the pesto over the warm pasta.
  8. Add the reserved pasta water 2 tablespoons at a time. Toss vigorously with tongs until the sauce becomes glossy and creamy.