Ingredients:

  • 2 cups fresh basil leaves, packed (approximately 60g)
  • 2 cloves garlic, minced (approximately 6g)
  • 1/4 cup pine nuts (approximately 35g)
  • 1/2 cup grated Parmesan cheese (approximately 50g), plus more for serving
  • 1/2 cup extra virgin olive oil (approximately 120ml)
  • Salt and freshly ground black pepper to taste
  • Optional: 1 tablespoon lemon juice (approximately 15ml)
  • 1 pound (450g) pasta of your choice (linguine, spaghetti, or penne work well)
  • 6 quarts (approximately 5.7 liters) water
  • 2 tablespoons salt (approximately 30g)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.
  2. Combine basil, garlic, pine nuts, Parmesan cheese, and lemon juice (if using) in a food processor or blender. Pulse until finely chopped.
  3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
  4. Season the pesto with salt and freshly ground black pepper to taste.
  5. Drain the pasta, reserving about 1/2 cup of pasta water. Return the pasta to the pot. Add the pesto and toss to coat. Add reserved pasta water, one tablespoon at a time, if needed to create a creamier sauce.
  6. Serve immediately, garnished with additional Parmesan cheese, if desired.