Ingredients:
For the Pesto Sauce:
- 2 cups fresh basil leaves, packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup pine nuts or walnuts
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Pecorino Romano cheese (optional)
For the Pasta:
- 12 ounces (340g) pasta of your choice (spaghetti, linguine, or any preferred type)
- Salt, for boiling pasta water
For Garnish:
- Grated Parmesan cheese
- Fresh basil leaves
Instructions:
1. Prepare the Pesto Sauce:
- In a food processor, combine the fresh basil, grated Parmesan cheese, pine nuts or walnuts, and minced garlic.
- Pulse the mixture until it’s finely chopped, scraping down the sides of the processor as needed.
- With the food processor running, slowly drizzle in the extra-virgin olive oil. Continue processing until the mixture forms a smooth, creamy paste.
- Season the pesto with salt and black pepper. If you prefer a more intense flavor, you can add the Pecorino Romano cheese at this point.
2. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it’s al dente (usually around 8-12 minutes). Reserve about 1/2 cup of pasta cooking water before draining.
3. Combine Pasta and Pesto:
- In a large mixing bowl, toss the cooked and drained pasta with the pesto sauce until the pasta is well coated. If the sauce is too thick, you can use the reserved pasta cooking water to thin it to your desired consistency.
4. Serve:
- Garnish your pesto pasta with grated Parmesan cheese and fresh basil leaves.
Enjoy your homemade pesto pasta! This dish is a crowd-pleaser and perfect for a quick and flavorful meal. You can also add grilled chicken, cherry tomatoes, or other ingredients to customize it to your liking.