Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, toasted
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 2 cloves (6g) garlic, peeled and smashed
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) pasta (Trofie or Fusilli)
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) sea salt

Instructions:

  1. Bring a large pot of water to a rolling boil, add the sea salt, and cook the pasta until al dente (usually 1-2 minutes less than package directions). Reserve 1 cup of the starchy pasta water before draining.
  2. Place toasted pine nuts and garlic in a food processor and pulse until coarsely chopped.
  3. Add fresh basil and salt to the processor; pulse until leaves are finely minced but not pureed.
  4. Slowly stream in the extra virgin olive oil while the motor is running on low until the sauce is smooth and glossy.
  5. Stir in the Parmesan cheese and lemon juice by hand or with one final quick pulse.
  6. Return the drained pasta to the pot over low heat. Pour in the pesto and 1/4 cup of the reserved pasta water, tossing vigorously with tongs for 60 seconds until a creamy glaze forms.