Simple Basil Pesto
|Fresh basil leaves||2 Ounce (60 Grams)|
|Garlic||2 Clove (10 gm)|
|Pine nuts||2 Tablespoon|
|Extra virgin olive oil||3 1⁄2 Fluid Ounce (100 Milliliter)|
|Freshly grated parmesan||7 Tablespoon|
|Dried pasta||1 Pound (500 Grams)|
Place basil, garlic, pine nuts and olive oil in a food processor; pulse until smooth.
Transfer to a bowl.
Stir in parmesan until well combined.
Add salt to taste.
Set aside or store .
Cook pasta in a large pot of boiling, salted water, until firm to the bite if serving hot or just firm to the bite if serving as a salad.
Drain pasta, reserving 1/2 cup pasta water.
Return pasta with the pesto to the warm pasta pot.
Toss well to coat, adding reserved water as needed.
Serve immediately or at room temperature.