Basil Pesto Linguine

Ingredients

• 1 pound Linguine pasta
• 2 cups Fresh basil leaves
• 0.5 cup Extra virgin olive oil
• 0.5 cup Parmesan cheese, grated
• 0.33 cup Pine nuts
• 2 pieces Garlic cloves
• 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 linguine according to package directions until al dente.

2. 2

   While the pasta cooks, toast the pine nuts in a small dry skillet over medium heat for 2-3 minutes until golden and fragrant.

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 emulsified.

5. 5

   Transfer the pesto to a large bowl and stir in the grated Parmesan cheese and lemon juice.

6. 6

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

7. 7

   Toss the hot pasta with the pesto, adding reserved pasta water a tablespoon at a time if needed to reach a creamy consistency.

8. 8

   Season with black pepper and serve immediately with extra cheese if desired.