Fresh tasting pesto all year round!
Made with these products from The Olive Press:
Basil Olive Oil
- 1/2 cup Basil Olive Oil
- 1lb of spaghetti noodles
- 1 garlic clove, roughly chopped
- 1/2 cup toasted pine nuts
- 1 cup fresh basil leaves, washed and destemmed
- 1/2 cup parmesan cheese, grated
- 1/2 lemon, juiced
- 1/2 tsp salt
- Fresh ground black pepper
Cook spaghetti in a large pot according to package directions.
While pasta is cooking, add garlic, pine nuts, and parmesan to a food processor and process until smooth. Add basil and process until finely chopped. While the machine is running, slowly drizzle in Basil Olive Oil.
Season mixture with salt, pepper, and a squeeze of lemon juice. Pulse again until combined.
Drain cooked pasta and reserve 1 cup of the cooking water.
Toss hot pasta with the pesto mixture in a large bowl and add reserved cooking water 1/4 cup at a time until desired consistency.
Season with additional salt and pepper to taste. Drizzle with Basil Olive Oil and Parmesan cheese.
Serve warm and enjoy!