Basil Pesto Recipe Sunshine Dawn

Basil Pesto Pasta

Classic, simple basil pesto recipe with fresh basil leaves, pine nuts, garlic, Romano or Parmesan cheese, extra virgin olive oil, and salt and pepper.

Ingredients

  • ½ cup pine nuts
  • 3 oz. Parmesan, grated (about ¾ cup)
  • 2 garlic cloves, finely grated
  • 6 cups basil leaves (about 3 bunches)
  • ¾ cup extra-virgin olive oil
  • 1 tsp. kosher salt

Instructions

Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet, tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.

Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

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