Whip up the perfect basil pesto pasta in minutes. I have a trick to get extra-rich flavor from the pine nuts, to add to the complexity and deliciousness of this dish! Toss pesto with fresh, warm pasta and it’s an easy, fragrant side dish everyone loves! | sipbitego.com
In a small pan over medium-low heat, toast the pine nuts for 2-3 minutes (don’t add any oil or butter), stirring regularly until lightly browned. Be careful not to burn them.
In a food processor, combine the toasted pine nuts, lemon juice and zest, garlic salt, and black pepper. Pulse a few times to rough chop the mixture.
Scrape down the sides of the food processor with a spatula, then add the basil leaves. Pulse until everything is combined.
With the food processor running on low, gradually drizzle in the extra virgin olive oil. Once incorporated, turn off the machine and scrape down the sides.
Add the grated Parmesan cheese to the food processor and pulse until well combined. If the pesto is too thick, you can add an additional tablespoon of olive oil to thin it out.
To serve with pasta, toss warm, freshly cooked (to al dente) pasta in a large bowl with the pesto. Avoid cooking the pesto in a hot pan, as it may alter the flavor and consistency. If using chilled pesto from the fridge, consider adding melted butter to help thin it out, if desired.