Basil Pesto Pasta

A classic Italian sauce that’s vibrant and full of flavour that will have you feeling like a chef in no time. Pesto is perfect to use as a sauce for pasta but can also be used as a spread or dip!

Ingredients 

• 1 packet of pasta of choice
• 2.5 cups fresh basil leaves, tightly packed
• 3/4 cup parmesan cheese, grated (1/2 for pesto & 1/4 for finishing the pasta)
• 1/4 cup pine nuts
• 3 cloves garlic, crushed
• 1/2 cup extra virgin olive oil
• 1/2 lemon juiced + zest
• 1/2 tsp sea salt
• Cracked pepper, to taste

Method

Step 1

Over a medium heat, boil a pot of water large enough for your quantity of pasta. Follow the packet instructions to cook your pasta al dente.

Step 2

Wash basil thoroughly and pat dry.

Step 3

Add the pine nuts to a small pan over medium heat and lightly toast until fragrant approx. 3 minutes. Make sure that you keep moving the pine nuts around to avoid them burning. Set aside once toasted.

Step 4

In a food processor add the toasted pine nuts, basil, garlic, and pulse until chopped. With the processor running, slowly add the olive oil until the mixture becomes creamy. Then add the parmesan, lemon juice, zest, salt and pepper.
Taste, and season with salt and pepper to suit your own taste.

Step 5

Allow to sit at room temperature for at least 10 minutes before using.
Once the pasta has cooked, strain (keeping 1 cup of the pasta water) and transfer back to the same pot.

Step 6

Scoop the basil Pesto mixture out of the processor and add to the pasta along with 1/4 cup pasta water and stir thoroughly to combine.

Step 7

Sprinkle with remaining parmesan and another dash of pasta water to thin out the consistency. Keep stirring and adding pasta water until you have the consistency you desire.

Step 8

Taste and season as required.

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