Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb dry pasta (Trofie, Fusilli, or Linguine)
  • 1/2 cup reserved pasta water

Instructions:

  1. Place the pine nuts in the food processor and pulse until coarsely chopped.
  2. Add the fresh basil, garlic, and lemon juice to the processor and pulse several times until the leaves are finely minced.
  3. While the processor is running on low, slowly stream in the olive oil until the sauce is velvety and bright green.
  4. Stir in the Parmesan cheese and salt by hand to maintain a varied texture.
  5. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente.
  6. Before draining the pasta, reserve 1/2 cup of the starchy pasta water.
  7. Transfer the drained pasta to a large mixing bowl and pour the homemade basil pesto sauce over the noodles.
  8. Add the reserved pasta water one tablespoon at a time, tossing vigorously until the sauce becomes a glossy, fluid coating.