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