Ingredients:

  • 2 cups fresh basil leaves, loosely packed (approx. 60g / 2 oz)
  • 1/4 cup pine nuts (approx. 35g / 1.2 oz)
  • 2 cloves garlic, peeled
  • 1/2 cup grated Parmesan cheese, plus more for serving (approx. 50g / 1.8 oz)
  • 1/4 cup extra virgin olive oil (60 ml / 2 fl oz)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) dried pasta (such as spaghetti, linguine, or penne)
  • Salt for pasta water

Instructions:

  1. Combine basil, pine nuts, garlic, and Parmesan in a food processor. Pulse until coarsely chopped.
  2. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms. Season with salt and pepper to taste.
  3. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente.
  4. Before draining, reserve about 1 cup of the pasta water.
  5. Drain the pasta and immediately add it to a large bowl. Toss with the pesto, adding reserved pasta water as needed to create a creamy sauce.
  6. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.