Name: Classic Basil Pesto
Prep time: 10 min
Cook time: 5 min
Ingredients: 2 cups fresh basil leaves (no stems) (packed down loosely); 2 tablespoons pine nuts (or walnuts); 2 large cloves garlic (remove germ if possible); ½ cup extra-virgin olive oil; ½ cup freshly grated Parmesan; ½ teaspoon kosher salt ((or more to taste))

A simple classic, at Toño’s request…

Classic Basil Pesto

Prep Time 10

Cook Time 5

Servings 2 cups

Ingredients

2 cups fresh basil leaves (no stems) packed down loosely
2 tablespoons pine nuts or walnuts
2 large cloves garlic remove germ if possible
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan
½ teaspoon kosher salt (or more to taste)

Instructions

Combine basil leaves, pine nuts, garlic, and 1 tablespoon of the olive oil in a food processor and process until very finely minced.
With the machine running slowly drizzle in the rest of the oil and process until the mixture is smooth.
Add the cheese and process very briefly, just long enough to combine.
Toss with 1lb freshly cooked pasta, such as fusilli or penne rigati, something with nooks and crannies to hold the sauce. Stir in 3-5 tablespoons reserved pasta water to make a creamier consistency. Sprinkle with a few pine nuts on top.
You can also store in refrigerator for up to a week, or in the freezer for up to 6 months, in an airtight container. Cover the surface with a thin layer of oil to help prevent it from browning.