Ingredients:

  • 1 pound (450g) dried pasta (linguine, spaghetti, or your favorite shape)
  • 8 cups (2 liters) water
  • 1 tablespoon (15 ml) salt
  • 2 cups (60g) fresh basil leaves, loosely packed
  • 1/4 cup (30g) pine nuts, toasted
  • 2 cloves garlic, roughly chopped
  • 1/2 cup (50g) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60 ml) extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Reserved pasta water (about 1/2 cup/120 ml)
  • Freshly grated Parmesan cheese, for serving

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
  2. Combine basil, pine nuts, garlic, and Parmesan cheese in a food processor. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until a smooth paste forms. Season with salt and pepper to taste.
  3. Add drained pasta to a large serving bowl. Toss with pesto, adding reserved pasta water a little at a time until the sauce coats the pasta beautifully. Serve immediately, garnished with freshly grated Parmesan cheese.