Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, toasted
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 cup (120ml) extra-virgin olive oil
  • 2 cloves (6g) garlic, peeled
  • 1/4 tsp (1.5g) salt
  • 1/8 tsp (0.5g) black pepper
  • 12 oz (340g) linguine or trofie pasta
  • 4 qts (3.8L) water
  • 2 tbsp (34g) salt

Instructions:

  1. Heat the pine nuts in a small pan over medium-low heat, stirring constantly for 3-5 minutes until they smell nutty and turn golden brown.
  2. Place the toasted nuts, basil, garlic, and Parmesan into the food processor. Pulse until coarsely chopped, then slowly stream in the olive oil while blending until the sauce is smooth and velvety.
  3. Bring the salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup (240ml) of the starchy pasta water before draining.
  4. Drain the pasta and return it to the pot off the heat. Fold in the pesto sauce and 1/4 cup (60ml) of the reserved pasta water. Toss vigorously until the sauce clings to every strand and looks glossy.