Ingredients
- Leaves from 2 bunch fresh basil
- 2 tablespoons pine nuts, untoasted
- 1 garlic clove
- 1/2 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano-Reggiano
- Salt and freshly ground black pepper
- 1 pound angel hair pasta
Directions
Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.
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By MonBReal
on January 05, 2012
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I find this recipe to be more of a base so that you can add your own touches. I added more garlic, salt and some lemon juice for more flavor. Next time I plan to make it with some cream cheese to make a creamy pesto. Overall, really easy to make and it goes perfect with Parmesan crusted baked chicken.
By jbosox4ever
Cranston,Rhode ...
on January 12, 2011
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Incredible. Again,Tyler brings his "A" game. I used fresh basil and a very good olive oil. The flavor was incredible. I added a little of the pasta water to make sure all the pasta was coated. I roasted shrimp with a littele salt&pepper, olive oil and the juice of one lemon. I served these on top of the pasta with homemade Garlic bread. My wife and guests enjoyed this immensely.
By kfoodie
Klamath Falls, OR
on June 15, 2010
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Probably only had a cup of loose packed basil but that was fine. Doubled the garlic and it was good over the pasta. Also drizzled some over hard boiled wedges - yummy.
Read all 22 reviews