Fresh Basil Pesto with Angel Hair Pasta and Parmesan
Yields 1 Cup Pesto
Have on Hand:
2 very packed cups fresh basil leaves, plus more for garnish
2 medium garlic cloves, peeled
1/2 cup pine nuts, plus more for garnish
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
Kosher salt, as needed
Freshly ground black pepper, as needed
In a food processor, process to combine: basil, garlic, and pine nuts. Scrape down the sides, then add 1/4 cup oil. Process once again. Add the remaining ¼ cup oil, and process one last time until the desired texture is achieved. Stir in the cheese, until combined, or add the cheese when stirring in with the hot pasta*.
* Spaghetti or Angel Hair (Capellini) pasta
In a large pot bring some water to a rolling boil. Add enough Kosher or sea salt to the water until the water tastes like the ocean. This is the only time that we are able to season the pasta properly. Add the pasta, stir, and cook according to package directions for “al dente”. Reserve about a cup of the cooking water, then drain the pasta and quickly toss with the pesto while pasta is still very hot. Add back some of the pasta cooking water if the sauce gets too thick. Garnish with Parmigiano-Reggiano, a few pine nuts, a light drizzle of olive oil, and some fresh basil.