Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, lightly toasted
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra-virgin olive oil, chilled
  • 1/2 cup (50g) Parmigiano-Reggiano, freshly grated
  • 2 tbsp (15g) Pecorino Romano, freshly grated
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 12 oz (340g) Linguine or Trofie pasta
  • 4 qt (3.8L) water
  • 2 tbsp (30g) salt

Instructions:

  1. Place pine nuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden. Let them cool completely.
  2. Combine toasted pine nuts and garlic in the food processor. Pulse until coarsely chopped.
  3. Add the fresh basil leaves and salt. Pulse in short bursts until the leaves are finely broken down but not a paste.
  4. While the processor is running on low, slowly drizzle in the chilled olive oil until the sauce is smooth and vibrant green.
  5. Stir in the Parmigiano-Reggiano and Pecorino Romano by hand or with one final quick pulse.
  6. Bring 4 quarts of water to a rolling boil and add 2 tablespoons of salt.
  7. Add the pasta and cook according to package instructions, pulling the pasta out 1 minute before the al dente time.
  8. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  9. Return the drained pasta to the pot over low heat. Add the pesto sauce and 1/4 cup of the reserved pasta water.
  10. Toss vigorously with tongs until the pasta is glazed and emulsified.