Ingredients:

  • 2 cups (60g) fresh basil leaves, packed
  • 1/3 cup (50g) pine nuts, lightly toasted
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lb (450g) pasta
  • 1/2 cup (120ml) reserved pasta water

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook according to package directions until just al dente. Before draining, reserve about 1/2 cup of the cloudy pasta water.
  2. Place the basil, toasted pine nuts, garlic, and Parmesan into the food processor. Pulse until coarsely chopped.
  3. While the motor is running on low, slowly stream in the olive oil until the mixture is smooth but still retains a slight texture.
  4. Stir in the lemon juice, salt, and pepper by hand.
  5. Drain the pasta and return it to the warm pot (off the heat). Pour in the fresh pesto and add the reserved pasta water one tablespoon at a time, tossing vigorously until the sauce is glossy and creamy.