Ingredients:

  • 2 cups (60g) packed fresh basil leaves
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/3 cup (45g) pine nuts
  • 1/3 cup (80ml) extra virgin olive oil
  • 3 cloves (9g) garlic, peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) pasta
  • 4 quarts (3.8L) water
  • 2 tbsp (34g) salt

Instructions:

  1. Fill a large pot with water and add salt. Bring to a rolling boil. Add the pasta and set a timer for 2 minutes less than the package directions.
  2. While the pasta cooks, pulse the basil, toasted pine nuts, and garlic in a food processor until coarsely chopped. Slowly stream in the olive oil while pulsing. Stir in the Parmesan and lemon juice by hand or with a quick pulse until integrated.
  3. Just before draining the pasta, reserve 1 cup (240ml) of the starchy pasta water. Drain the remaining pasta in a colander.
  4. Return the pasta to the pot over low heat. Pour in the homemade pesto sauce and 1/4 cup (60ml) of the reserved pasta water. Toss vigorously with tongs until the sauce is velvety and clings to the pasta. Add more reserved water if the sauce is too thick.