Ingredients:

  • 2 cups (50g) fresh basil leaves, packed tightly
  • 1/4 cup (35g) pine nuts
  • 1/2 cup (50g) parmesan cheese, freshly grated
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 2 cloves (6g) garlic, peeled and smashed
  • 1/3 cup (80ml) extra virgin olive oil
  • salt to taste
  • black pepper to taste
  • 12 oz (340g) dried pasta (linguine or fusilli)
  • 2 tbsp (36g) kosher salt

Instructions:

  1. Place pine nuts in a dry pan over medium heat. Stir constantly for 2–3 minutes until they smell nutty and turn golden brown. Remove immediately to avoid burning.
  2. Add the toasted pine nuts, garlic, and lemon zest to the food processor. Pulse 3–4 times until coarsely chopped.
  3. Add the basil and parmesan to the food processor. Pulse until the leaves are finely chopped.
  4. While the processor is running on low, slowly drizzle in the olive oil and lemon juice until the sauce is smooth and thick. Season with salt and pepper.
  5. Bring a large pot of water to a rolling boil and add the kosher salt.
  6. Cook pasta according to package directions. Reserve a splash of starchy pasta water before draining.
  7. Toss the drained pasta with the cold-emulsion pesto and a splash of pasta water off the heat until glossy and well-coated.