- 2 c. basil, reserving a couple of leaves for garnish
- 1 c. parsley
- 1/2 –1 garlic clove
- 1/2 c. pine nuts, almonds or walnuts
- 1/2 c. ground parmesan cheese
- 1/2 c. good quality olive oil
- salt & pepper
- 1 lb. linguine fini (thin linguine) or thin spaghetti
- Toast the nuts: In a small skillet, gently toast the nuts over low heat until golden brown. Transfer to a bowl to cool.
- Make an ice bath: Grab a large bowl and fill with water and ice. Set aside.
- Blanch the basil: Bring a large pot of water to a boil. Place your basil leaves in a small strainer and gently lower into the water. Blanch for 3 seconds and then remove it. Immediately shock in an ice bath and squeeze out any excess moisture. If you’re serving this with pasta, bring the water back to a boil and cook your pasta according to the package instructions.
- Make the pesto: To a blender or small food processor, add the blanched basil, parsley, 1/2 clove of garlic, parmesan cheese, and toasted nuts. Slowly stream in the olive oil and process until smooth. If your mixture seems thick, add additional olive oil until you get the right consistency.
- Give your pesto a taste. Add more garlic (if you’d like) and a good amount of salt and pepper to taste. You don’t want it to be bland. If it seems a bit loose, transfer the sauce to a bowl and stir in additional parmesan cheese.
- Drain the pasta reserving a mug filled with starchy cooking liquid. Use this to loosen the sauce if necessary.
- To serve: Top the pasta with pesto, reserved basil leaves, and extra parmesan cheese.
- Serve immediately.