Pesto Pasta

Let's cook

1. 1

   Blanch the basil (optional but worth it)

   Dip the basil in boiling water for 10 seconds then straight into ice water. This keeps the pesto bright green for days rather than turning dark within the hour.

   💡

   Skip it if you are eating immediately; do it if the colour matters.

2. 2

   Pulse, do not purée

   Pulse the basil, pine nuts, and garlic to a coarse crumb, add the parmesan, then stream in the oil with the motor running in short bursts.

   💡

   Continuous blending heats the basil and turns pesto bitter and brown.

3. 3

   Season the pesto

   Add the lemon juice, salt, and pepper and taste. It should be punchy on its own, since the pasta will dilute it.

4. 4

   Save the pasta water

   Cook the pasta al dente and reserve a full cup of the water before draining.

5. 5

   Combine off the heat

   Toss the drained pasta with the pesto in a warm bowl — not over the flame — adding pasta water a splash at a time until it coats every strand.

   💡

   Never cook pesto. Heat dulls the basil and separates the oil.

6. 6

   Finish

   Fold through the tomatoes and serve with extra parmesan.

Nutrition & Safety