½ tsp salt
1/8 tsp pepper
Pasta:
Salted Water
16 oz spaghetti
2 TBS toasted pine nuts
Garnish: Baby tomatoes, fresh basil, parmesan cheese, etc.
Directions:
-Cook pasta according to package instructions, be sure to use salted water.
-Drain (do not rinse), return to dry pot, cover with a lid and set aside.
-While the pasta is cooking, make the homemade pesto sauce:
-Heat pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown.
-Remove pine nuts from heat. Set aside to cool.
-Place olive oil and rinsed basil leaves into mixer or blender.
-Blend for about 60 seconds until the ingredients are combined, scraping sides as needed.
-Add pine nuts, garlic, lemon juice, parmesan cheese, salt and pepper.
-Blend until pesto reaches desired consistency (about 30-60 seconds).
-Salt and pepper to taste.
-Place pasta in cooling dish.
-Add pesto. Blend completely.
- Serve warm or transfer to the refrigerator to chill and serve cold.
Add any of the following: chopped tomatoes, fresh basil, grated parmesan. Additional salt or pepper.
