Basil Pesto Fusilli

Ingredients

• 1 lb Fusilli pasta
• 2 cups Fresh basil leaves
• 0.33 cup Pine nuts
• 2 pieces Garlic cloves
• 0.5 cup Extra virgin olive oil
• 0.5 cup Parmesan cheese, grated
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Lemon juice(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil and cook the fusilli according to package instructions until al dente.

2. 2

   While the pasta cooks, lightly toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, about 3 minutes.

3. 3

   In a food processor, combine the fresh basil, toasted pine nuts, garlic, and salt. Pulse until coarsely chopped.

4. 4

   With the processor running, slowly drizzle in the olive oil until the mixture is smooth and well emulsified.

5. 5

   Transfer the pesto to a large bowl and stir in the grated parmesan cheese.

6. 6

   Reserve 1/2 cup of pasta water, then drain the fusilli.

7. 7

   Add the hot pasta to the bowl with the pesto and toss to coat, adding a splash of pasta water if needed to loosen the sauce.

8. 8

   Season with black pepper and a squeeze of lemon juice if desired, then serve immediately.