Ingredients:

  • 2 cups (50g) packed fresh basil leaves
  • 1/4 cup (35g) lightly toasted pine nuts
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 cup (50g) freshly grated parmesan cheese
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (30ml) freshly squeezed lemon juice
  • 2 cloves (6g) peeled garlic
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 12 oz (340g) spaghetti or linguine
  • 2 tbsp (36g) salt for boiling water

Instructions:

  1. Place the toasted pine nuts and garlic cloves into the food processor and pulse until coarsely chopped.
  2. Add the packed basil, lemon zest, lemon juice, and parmesan cheese to the processor.
  3. While the processor is running on low, slowly drizzle in the olive oil. Process until the mixture is smooth and velvety, avoiding overheating from the blades.
  4. Season the pesto with salt and pepper, then set aside in a cool bowl.
  5. Bring a large pot of salted water to a rolling boil.
  6. Add the spaghetti and cook according to package instructions until al dente (usually 1-2 minutes less than full cook time).
  7. Before draining, scoop out 1 cup (240ml) of the starchy pasta water and set it aside.
  8. Drain the pasta in a colander and return it to the pot with the heat turned OFF.
  9. Pour the lemon pesto and a portion of the reserved pasta water over the noodles, tossing continuously until a creamy, clingy emulsion forms.