Method

Step 1: Prepare the Pesto

Combine Ingredients: In a food processor or blender, add the basil leaves, pine nuts, and garlic. Pulse until coarsely chopped.

Add Cheese and Oil: Add the grated Parmesan cheese. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides occasionally.

Season: Taste the pesto and season with salt and pepper as desired. If it’s too thick, you can add a little more olive oil or a splash of water to reach your preferred consistency.

Step 2: Cook the Pasta

Boil Water: Bring a large pot of salted water to a rolling boil.

Cook Pasta: Add the pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.

Reserve Water: Before draining, reserve about 1 cup of the pasta cooking water to adjust the sauce consistency later.

Step 3: Combine Pasta and Pesto

Drain Pasta: Drain the pasta in a colander and return it to the pot.

Mix in Pesto: Add the pesto to the hot pasta, mixing well to coat. If the sauce is too thick, add some reserved pasta water gradually until you achieve the desired consistency.

Step 4: Serve

Plating: Transfer the pasta to a large serving bowl or plate it individually.

Garnish: Drizzle with a bit more olive oil and sprinkle with extra Parmesan cheese and freshly cracked black pepper if desired.

Variations

Nuts: Substitute pine nuts with walnuts, almonds, or cashews for a different flavor profile.

Cheese: For a dairy-free option, use nutritional yeast instead of Parmesan.

Greens: Add a handful of spinach or arugula to the pesto for extra nutrients and a slight variation in flavor.