Ingredients:

  • 2 cups fresh basil leaves, packed (approx. 50g)
  • 0.5 cup extra virgin olive oil (120ml)
  • 0.33 cup pine nuts (45g), toasted
  • 0.5 cup freshly grated Parmesan cheese (50g)
  • 2 medium cloves garlic, peeled
  • 1 tsp lemon juice
  • 1 lb dried pasta, such as fusilli, trofie, or penne
  • 0.5 cup starchy pasta water, reserved
  • 2 tbsp kosher salt (for boiling water)
  • Fine sea salt and black pepper to taste

Instructions:

  1. Bring a large pot of water to a rolling boil and add 2 tbsp of kosher salt. Add the dried pasta and cook for 1 minute less than the package directions for al dente. Before draining, reserve at least 1 cup of the starchy pasta water.
  2. While the pasta is boiling, place the toasted pine nuts, peeled garlic, and grated Parmesan in a food processor. Pulse until the mixture resembles coarse sand. Add the fresh basil leaves and lemon juice.
  3. With the food processor motor running on low, slowly stream in the extra virgin olive oil until a vibrant green paste forms, maintaining some texture.
  4. Drain the pasta and return it to the pot off the heat. Immediately pour in the pesto and 1/4 cup of the reserved pasta water. Toss vigorously with tongs, adding more water if needed, until a glossy, creamy emulsion coats every noodle.