Basil Pesto Pasta

1. Preparation

Gather all ingredients: fresh basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, salt, pepper, and pasta.

Rinse the fresh basil leaves under cold water and pat them dry with a paper towel.

Peel the garlic cloves.

Grate the Parmesan cheese if not using pre-grated.

Measure out the pine nuts and olive oil.

2. Cooking Pasta

Bring a large pot of salted water to a boil over high heat.

Add the pasta of your choice (e.g., spaghetti, fettuccine) to the boiling water.

Cook according to package instructions until al dente, usually 8-10 minutes.

Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.

3. Making Pesto

In a food processor, combine the fresh basil leaves, peeled garlic cloves, and pine nuts.

Pulse until the mixture is coarsely chopped.

Add in the grated Parmesan cheese, salt, and pepper to taste.

While the food processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.

If the pesto is too thick, add a little reserved pasta water to reach the desired consistency.

4. Combining Pasta and Pesto

Place the drained pasta back into the pot or a large bowl.

Add the pesto sauce and toss to coat the pasta evenly.

If needed, add more reserved pasta water to help the sauce adhere to the pasta.

5. Serving

Transfer the basil pesto pasta to serving plates.

Garnish with extra grated Parmesan cheese and a few fresh basil leaves if desired.

Serve immediately while warm.