Pasta with Fresh Basil Pesto

Ingredients

• 2 cups fresh basil leaves, loosely packed
• ½ cup extra-virgin olive oil
• ¼ cup pine nuts
• 2 clove garlic cloves, peeled
• ½ cup finely grated Parmigiano-Reggiano cheese
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 1 tablespoon fresh lemon juice
• 8 ounces linguine
• 1 tablespoon kosher salt for pasta water
• ¼ cup reserved pasta water
• 2 tablespoon freshly grated Parmigiano-Reggiano cheese
• 2 tablespoon toasted pine nuts
• 6 leaf fresh basil leaves
• 1 pinch fleur de sel or sea salt flakes

Instructions

1. 1

   Place 2 cups of fresh basil leaves, 2 peeled garlic cloves, and 0.25 cup of pine nuts into a food processor. Pulse 8–10 times until the mixture is coarsely chopped — you want texture, not a smooth paste. Overprocessing releases bitterness from the basil, so stop while small flecks of basil and whole pine nut pieces are still visible.

2. 2

   With the processor running, slowly drizzle in 0.5 cup of extra-virgin olive oil in a thin stream, letting each addition incorporate before adding more. This prevents the oil from separating and keeps the pesto creamy and emulsified.

3. 3

   Transfer the pesto to a medium bowl and stir in 0.5 cup of finely grated Parmigiano-Reggiano cheese, 0.5 teaspoon of kosher salt, 0.25 teaspoon of freshly cracked black pepper, and 1 tablespoon of fresh lemon juice. Taste and adjust salt or lemon juice to your preference. Set aside at room temperature.

4. 4

   Fill a large pot with 4 quarts of water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon of kosher salt — the water should taste like seawater. This seasons the pasta from the inside out.

5. 5

   Add 8 ounces of linguine and stir immediately to prevent sticking. Cook according to package directions, stirring occasionally, until the pasta is al dente — it should have a slight resistance when you bite it, not be soft or mushy.

6. 6

   Before draining, scoop out and reserve 0.25 cup of pasta water in a small cup — this starchy water will help the pesto cling to the linguine and create a silky sauce. Then pour the linguine into a colander and drain well, shaking gently to remove excess water.

7. 7

   Return the warm drained linguine to the pot and remove from heat. Add the pesto and 0.25 cup of reserved pasta water, then toss gently for 30–45 seconds using tongs or two forks, lifting and turning the pasta so the pesto coats every strand evenly. The starchy water will emulsify with the oil and create a light, glossy sauce that clings to the pasta.

8. 8

   Divide the dressed linguine between two warm pasta bowls. Top each with 1 tablespoon of freshly grated Parmigiano-Reggiano cheese, 1 tablespoon of toasted pine nuts, 3 fresh basil leaves, and a pinch of fleur de sel. Serve immediately while the pasta is still hot.

Tools you’ll need

• large pot
• food processor
• medium bowl
• small cup
• colander
• tongs or two forks
• two warm pasta bowls
• microplane for grating cheese

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