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A Really Nice Pesto Pasta

5 from 1 vote
Basil pesto that's heavy on herbs and light on nuts.
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Prep Time 10 minutes
Cook Time 6 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups basil
  • 1/3 cup nuts like pine, cashews, pecans or pistachios
  • 1/2 cup olive oil
  • 1/2 cup grated parmesan
  • 1 garlic clove
  • 2 tbsp lemon juice
  • salt I'm using Diamond Crystal Kosher
  • cracked black pepper
For Pasta
  • 400 g pasta like fusilli, bowties or penne

Method
 

  1. In a food processor add 1 garlic clove and 1/3 cup nuts. Pulse until finely chopped, about 30 seconds to 1 minute.
  2. Add in 2 cups basil and continue pulsing until the basil is also finely chopped, about 1 more minute.
  3. With the food processor on, slowly drizzle in olive oil until smooth.
  4. Add in parmesan, lemon juice, 1/2 tsp salt and a few cracks of black pepper. Pulse until just combined. Taste and adjust seasoning.
  5. Toss with cooked pasta, along with a bit of pasta water to loosen the pesto, and serve warm with more parmesan.

Notes

To store, add a layer of olive oil to the top of the pesto and seal in an airtight container. The layer of olive oil on top will prevent the pesto from oxidizing. 
A great way to save time (and reduce dishes!) is to first add parmesan to the food processor and pulse until grated. This way you don't need to dirty a cheese grater!