# What You Need:
→ Pasta
01 - 14 ounces linguine or spaghetti
→ Lemon-Basil Pesto
02 - 2 cups fresh basil leaves, packed
03 - 1/4 cup pine nuts, lightly toasted
04 - 1/2 cup freshly grated Parmesan cheese
05 - 2 garlic cloves
06 - Zest of 1 large lemon
07 - 3 tablespoons fresh lemon juice
08 - 1/2 cup extra-virgin olive oil
09 - Salt, to taste
10 - Freshly ground black pepper, to taste
→ Garnish
11 - Extra Parmesan cheese, for serving
12 - Lemon zest, for serving
13 - Fresh basil leaves, for serving
# Directions:
01 - Bring a large pot of salted water to a boil. Cook linguine or spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta cooking water and drain.
02 - In a food processor, combine fresh basil leaves, toasted pine nuts, grated Parmesan cheese, garlic, lemon zest, and lemon juice. Pulse until all ingredients are finely chopped.
03 - With processor running, gradually add extra-virgin olive oil until mixture is smooth yet retains some texture. Season with salt and freshly ground black pepper.
04 - Return drained pasta to the pot. Add pesto and a small amount of reserved pasta water. Toss to evenly coat pasta, adding additional water for a silky sauce if needed.
05 - Plate the pasta and finish with extra grated Parmesan, fresh lemon zest, and basil leaves as garnish.
