Pesto Pasta

🧂 Ingredients

• 12 oz. dry spaghetti
• Salt, (to taste)
• 3 cups (slightly packed, 65g) fresh basil leaves
• 1/2 cup finely shredded (35g) parmesan, (plus more for serving if desired)
• 1/4 cup (36g) pine nuts ((toasted or raw), plus more for serving if desired)
• 2 medium garlic cloves, (peeled and smashed)
• 1/2 cup extra virgin olive oil
• 1/2 cup pasta water, (divided)

👨‍🍳 Instructions

1. 1

   Cook spaghetti in salted water to al dente according to package directions. Before draining be sure to reserve the 1/2 cup pasta water.

2. 2

   To a 7-cup food processor add basil leaves, parmesan, pine nuts and garlic. Cover with lid and pulse in short bursts until finely minced.

3. 3

   Scrape down food processor. Cover, then with food processor running pour olive oil in through the feed tube of the lid. Don't over-process, just blend.

4. 4

   Season with salt to taste.

5. 5

   Drain pasta once al dente then add to a large serving bowl. Pour in 1/4 cup pasta water and toss. Let it cool 1 - 2 minutes.

6. 6

   Add all of the pesto and toss. Thin with up to 1/4 cup more pasta water as desired and garnish with more parmesan and pine nuts if desired.