Ingredients
Directions 8 steps | 20 Minutes
Toast the pine nuts. In a small skillet over medium-high heat, toast the pine nuts without oil until light brown.
Prepare the creamy pesto. In the jar of a blender, add the pine nuts, basil leaves, grated Parmesan, salt and garlic clove. Blend until finely chopped.
With the blender on, drizzle in the olive oil through the feeder and water. Blend until smooth. Set aside. (See notes 1.)
Cook the pasta. Bring a large pot of water seasoned with two tablespoons of salt to a boil.
Add the pasta to the boiling water and cook for 8-10 minutes.
Strain the pasta into a bowl and toss to coat with olive oil.
Add creamy pesto to the bowl and toss until the pasta is well coated. Be sure not to cook the pesto.
Garnish with a fresh grating of Parmesan and enjoy!
Notes:
- Keeps in an airtight container for 3 days. Even out and smooth the surface and cover with a thin layer of oil.
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