6 min read
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 Infused 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!