Linguine al Pesto

Ingredients

• 2 cups fresh basil leaves, packed
• 2 cloves garlic cloves
• ¼ cup pine nuts
• ½ cup parmesan cheese, finely grated
• ½ cup olive oil
• 1 tablespoon lemon juice
• 8 ounces linguine pasta
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Pick the basil leaves off the stems, discarding the woody stems, and rinse the leaves under cool water, then pat them dry with a clean towel until they feel completely dry.

2. 2

   Measure out 2 cups of packed basil leaves by lightly pressing them into a measuring cup with your fingers until they reach the top line.

3. 3

   Place the garlic cloves on a cutting board and press down on each one firmly with the flat side of your knife until the papery skin cracks and loosens, then peel away and discard the skin.

4. 4

   Place the basil leaves, 2 garlic cloves, and 0.25 cup pine nuts into a food processor and pulse 5 or 6 times, scraping down the sides of the bowl with a rubber spatula between pulses, until the mixture is chunky but well-combined.

5. 5

   Add 0.5 cup grated parmesan cheese to the food processor and pulse 2 more times until mixed in, then stop — do not overblend.

6. 6

   Transfer the basil mixture to a medium bowl, then pour in 0.5 cup olive oil while stirring gently with a wooden spoon until the pesto looks thick and creamy.

7. 7

   Stir in 1 tablespoon lemon juice, then taste a small spoonful and add salt and pepper until it tastes balanced and bright to you.

8. 8

   Fill a large pot halfway with water, place it on the stove, and turn the heat to high until the water comes to a rolling boil with bubbles rapidly breaking the surface.

9. 9

   Add a pinch of salt to the boiling water — it should taste like seawater — then carefully pour in 8 ounces of linguine, stirring with a wooden spoon to keep the strands from sticking together.

10. 10

    Cook the pasta, stirring once every 30 seconds, until a strand feels soft when you bite it but still has a slight firmness in the center — check the package for timing, usually 8 to 10 minutes.

11. 11

    Set a colander (strainer) in your sink, then carefully pour the pasta into it to drain all the water, but do not rinse the pasta.

12. 12

    Place the warm drained pasta into a large serving bowl, then pour the pesto over the top.

13. 13

    Using two forks or wooden spoons, toss the pasta and pesto together by lifting and turning the pasta until every strand is coated with pesto and looks glossy, about 1 to 2 minutes.

14. 14

    Divide the pasta between two shallow bowls and serve immediately while hot, adding a few fresh basil leaves on top if you have them.

Tools you’ll need

• cutting board
• chef's knife
• measuring cups
• food processor
• rubber spatula
• medium bowl
• wooden spoon
• large pot
• colander (strainer)
• two forks or wooden spoons
• shallow bowls

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