Ingredients
Scale
- 2 cups fresh basil leaves, packed
- 1/2 cup pine nuts (you can substitute walnuts or almonds if preferred)
- 2 cloves garlic, peeled
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- Salt, to taste (start with 1/2 teaspoon)
- Freshly ground black pepper, to taste
- Optional: a squeeze of fresh lemon juice to brighten the flavor
- 12 ounces of your favorite pasta (spaghetti, linguine, or penne work beautifully)
Instructions
- Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente, typically 8-10 minutes. Drain, reserving about 1 cup of pasta water to help loosen the sauce later.
- While the pasta is cooking, prepare the pesto. In a food processor or blender, combine the basil leaves, pine nuts, and garlic. Pulse until finely chopped.
- Add the grated Parmesan cheese and pulse a few more times to combine.
- With the processor running on low speed, slowly drizzle in the olive oil until the mixture emulsifies into a creamy sauce. If the pesto is too thick, add a tablespoon or two of the reserved pasta water to loosen it.
- Season with salt and freshly ground black pepper to taste. If you like, add a squeeze of fresh lemon juice for a subtle brightness that Mama Lou always insisted lifted the flavors.
- Toss the cooked pasta with the pesto sauce in a large bowl, adding more pasta water if necessary to coat every strand beautifully.
- Serve immediately, garnished with extra Parmesan and a few whole pine nuts for crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
