Pasta Pesto
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Ingredients
- 300 g pasta - such as spaghetti, linguine, or penne
- 2 cups fresh basil leaves - packed
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 garlic cloves - minced
- Salt and pepper to taste
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts or walnuts, and minced garlic. Pulse until the ingredients are finely chopped.
- With the food processor running, gradually add the olive oil in a steady stream until the mixture forms a smooth paste. You may need to stop and scrape down the sides of the bowl with a spatula.
- Season the pesto with salt and pepper to taste. If the pesto is too thick, you can thin it out with a little bit of the reserved pasta water.
- In a large mixing bowl, toss the cooked pasta with the pesto sauce until well coated.
- Serve the pasta hot, garnished with extra Parmesan cheese and fresh basil leaves if desired.
Video
Notes
- Feel free to swap any of the toppings on the ingredient list with whatever you have lying around. It will probably taste just as amazing!
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