Pesto Pasta

1. Preparation

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

Measure out 2 cups of fresh basil leaves, 2 cloves of garlic, and 1/4 cup of pine nuts.

Grate 1/2 cup of Parmesan cheese.

Bring a large pot of water to boil for the pasta.

2. Cook the Pasta

Once the water is boiling, add 250g of pasta to the pot.

Cook according to the package instructions until al dente.

Reserve 1/2 cup of pasta water, then drain the pasta in a colander.

3. Make the Pesto

In a food processor, combine the basil leaves, garlic, pine nuts, and a pinch of salt and pepper.

Pulse until the mixture is chopped finely.

With the processor running, slowly drizzle in 1/2 cup of olive oil until the pesto is smooth.

Add the grated Parmesan cheese and pulse until just combined.

4. Combine Pasta and Pesto

In a large mixing bowl, combine the drained pasta and prepared pesto.

Toss well to coat the pasta evenly with the sauce.

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

5. Serve

Transfer the pesto pasta to serving bowls.

Optionally, sprinkle additional grated Parmesan cheese and toasted pine nuts on top.

Serve immediately while hot.