Serves: 4 to 6
3 Tablespoons pine nuts
2 cups fresh basil leaves
1 garlic clove
½ cup freshly grated Parmigiano – Reggiano cheese (Parmesan or Romano also ok)
1¼ cup extra virgin olive oil
In a food processor, add the pine nuts, basil, garlic and a pinch of kosher salt and pulse until a paste has formed. Add the cheese and pulse again until just combined. Turn the processor on and run it continuously as you add the olive oil in a slow, steady stream. Once all the oil has been added to the mixture, continue to process for an additional 30 seconds. Makes 2 ½ cups.
To Store: Place in an airtight container and refrigerate for 5 to 7 days, or freeze in small amounts (ice cube size works great) in a plastic freezer bag. Typically, one cube is equal to one portion.
Tony's Simple Basil Pesto Spaghetti
1 pkg spaghetti
1 cup fresh basil pesto (see recipe above)
Fill a large pot with water and cook the spaghetti according to the directions on the package. Make sure to add salt to the water once it's boiling, but before adding the pasta, approx. 2 teaspoons of salt for every gallon of water. Set aside a cup of pasta water before straining the noodles. Do not rinse the pasta.
In a large bowl, toss the hot noodles with one cup of pesto, adding a few tablespoons of the reserved pasta water for added flavor and consistency.
Transfer the pasta to a large dish or plates, and finish with a generous dose of freshly grated parmesan cheese before serving.
Tip: Allow approx. 2 to 3 ounces of dry pasta for one adult serving.