Classic Pesto Pasta
By the end of this meal, you'll be feeling like a bonafide Italian chef.
- Kosher salt
- 10 cups loosely packed fresh basil leaves (about 2 bunches)
- 1/2 cup finely grated Parmesan plus more
- 1 1/2 tablespoons pine nuts
- 2 garlic cloves
- 1/2 cup mild extra-virgin olive oil plus more for drizzling
- 1 pound pasta
Bring a pot of salted water to boil. Cook pasta according to package instructions.
In a blender, combine basil, olive oil, garlic, and pine nuts.
Blend until smooth with a bit of texture. Now add in Parmesan and pulse until just combined.
Strain pasta, while reserving 1 cup of pasta water.
In a bowl. combine cooked pasta, pesto, and hot pasta water. Stir until the pasta is well-coated and has absorbed the sauce.
Serve and enjoy! 😀