Method

Pesto

Toast pine nuts

Place 1 tablespoon pine nuts in a small dry skillet over medium heat. Stir or shake frequently until fragrant and lightly golden, 2–3 minutes. Remove from heat and cool briefly.

Blend pesto

In a food processor, combine 3 cups fresh basil leaves (packed), toasted pine nuts, 2 garlic cloves, and 1 cup grated Parmesan. Pulse several times to chop the ingredients. With the processor running, slowly stream in 1 cup extra-virgin olive oil until the mixture becomes a smooth but slightly textured sauce (about 30–45 seconds).

Season pesto

Add 1 tablespoon lemon juice, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Pulse once or twice to incorporate and taste. Adjust salt, pepper, or lemon to preference. If pesto is too thick, blend in 1–2 tablespoons of reserved pasta water (add later) to loosen.

Pasta and Finish

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz dry pasta and cook according to package directions until just shy of al dente (usually 1–2 minutes less than the package time).

Reserve cooking water

Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta well.

Combine pasta and pesto

Return the drained pasta to the pot or a warm large skillet set over low heat. Add about 1/2 to 3/4 cup pesto to the pasta and toss vigorously. Add reserved pasta water a few tablespoons at a time as you toss until the sauce coats the pasta and reaches a glossy, silky consistency (use between 2–6 tablespoons as needed). Taste and add more pesto, salt, or pepper if desired.

Add optional ingredients

If using 1 cup halved cherry tomatoes, fold them in now so they warm through but retain texture. Drizzle 1 teaspoon extra-virgin olive oil over the finished pasta for shine.

Serve

Divide pasta among plates. Top with 1/4 cup grated Parmesan and garnish with fresh basil leaves. Serve immediately.

Nico's Pesto Pasta Recipe