Ingredients:

  • 2 cups (50g) fresh basil leaves, packed
  • 1/3 cup (45g) pine nuts, lightly toasted
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 2 cloves (6g) garlic, peeled
  • 1/2 cup (120ml) extra virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper
  • 1 lb (450g) pasta
  • 1/2 cup (120ml) reserved pasta cooking water

Instructions:

  1. Place the toasted pine nuts and garlic in the food processor. Pulse 3-5 times until coarsely chopped.
  2. Add the fresh basil and salt to the processor. Pulse in short bursts until the leaves are broken down but not pureed.
  3. While the processor is running on low, slowly drizzle in the olive oil and lemon juice. Process until the sauce is velvety.
  4. Fold in the grated Parmesan by hand or with one final quick pulse to maintain texture.
  5. Boil the pasta in salted water until al dente. Reserve 1/2 cup of the cloudy pasta water before draining.
  6. Return the drained pasta to the pot over very low heat. Pour in the pesto and reserved pasta water, tossing constantly until a glossy coating forms.