Spaghetti al Pesto
Servings 3 - 4
Equipment
- Large pot
- Food Processor
Ingredients
- 8 oz spaghetti noodles cooked according to the package instructions, reserving ½ cup of cooking water
- ¼ cup toasted pine nuts
- ¼ cup + 1 tbsp parmesan finely grated
- Juice & zest of ½ large lemon
- 2 small cloves of garlic finely grated
- Sea salt and freshly cracked black pepper to taste
- 1 cup fresh basil leaves packed
- ¼ cup good olive oil
Serving:
- Parmesan cheese finely grated
- Baby basil leaves optional
Instructions
- Cook the spaghetti noodles to al dente in a large pot of well-salted, boiling water, according to the package instructions. Drain, reserving ½ cup of cooking water.
- Meanwhile, toast the pine nuts by pouring them into a dry small skillet over medium heat for 3-4 minutes, stirring often, until golden brown and toasted. Set aside to cool completely before making the basil pesto.
- Make the basil pesto by combining the pine nuts, cheese, lemon juice, zest, garlic, sea salt, and freshly cracked pepper in a food processor; pulse until well chopped.
- Add the basil leaves and pulse a few times to chop.
- With the food processor running, drizzle in the olive oil and pulse until combined. Taste and add sea salt or freshly cracked black pepper if needed.
- Finish the dish by pouring the pesto into a large serving bowl. Add the drained spaghetti and baby cherry tomatoes, and toss until well combined. Side Note: Don't toss the pasta and pesto together in the cooking pot, as it will "cook" the pesto, making it less green & vibrant.
- Serve immediately with freshly grated Parmesan and some baby basil leaves. Enjoy.