Ingredients
Equipment
Method
- Place pine nuts and basil in the bowl of a food processor and pulse for 15 seconds. Add the parmigiano reggiano and garlic and pulse for another 15 seconds. Scrape down the sides of the food processor with a rubber spatula.
- With the food processor running, slowly pour in the extra-virgin olive oil. It's important to add the olive oil slowly, because it will help emulsify and stop the oil from separating. I usually pause a couple of times during this process to scrape the sides with my spatula. Once the Pesto has reached your desired consistency, stir in the salt and pepper. Taste once again; adjust seasoning, if needed.
- Bring a large pot of water to a boil. When the water reaches a rolling boil, add 2-3 tbsp of salt; return water to a roaring boil before adding the pasta. Cook as per package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.
- Over low heat, toss pasta and pesto sauce together, using pasta water a tablespoon at a time to thin out the sauce.
- Transfer to a pasta bowl or plate. Garnish with finely grate parmigiano reggiano and basil leaves.
Notes
FREEZING TIPS:
Pesto freezes nicely (if you skip the cheese), and will stay fresh for 2 months. Simply follow the recipe as directed, but omit the cheese. Cover the pesto with a layer of olive oil and then pop it in the freezer. Once the pesto is defrosted, whisk in the freshly grated Parmigiano-Reggiano, and you're golden!