Ingredients
Equipment
Method
PESTO
- Using a food processor, add basil, garlic, walnuts, lemon juice and salt and pulse a few times until the garlic, walnuts and basil are chopped. Then begin slowly stream in the olive oil through the spout until it starts to bind and the texture should become creamy and all the ingredients are well blended. Make sure you scrap down the sides. You will notice the olive oil separating and that's to be expected. Transfer the pesto into a bowl and set aside.
PASTA
- Bring a large sauce pot of water to a boil. Add salt and pasta and follow package instructions until is al dente; and drain. Drizzle with a little bit of extra virgin olive oil or a teaspoon of butter and transfer to a large bowl. Reserve about 1/2 cup of the pasta water.
- Using tongs, stir in 1/2 cup of pesto and half of the reserved cooking water into the pasta with 2 tablespoon of lemon juice and toss until the pasta is evenly coated. If the pasta is too dry, add more reserved pasta water. The pesto should adhere to the pasta.
- To serve, add walnuts, lemon zest, Parmesan cheese and basil leafs. Enjoy!