Pesto Pasta

 

I'm not sure why I haven't been making my own pesto for YEARS! It's so tasty and easy and (I think), much better than anything you buy in the store.  The pesto itself is great on sandwiches, over grilled chicken, etc. but one of my favorite ways to use it is in this Pesto Pasta.

For the Pesto

- 1/2 cup raw unsalted pine nuts

- 1/2 cup grated parmesan cheese

- 2 medium garlic cloves

- 2 cups loosely packed fresh basil

- 1 tablespoon fresh lemon juice

- 1/2 teaspoon kosher salt

- 1/2 cup olive oil

1) In a small dry skillet, toast the nuts over medium-high heat, stirring constantly, for about 2 - 3 minutes.  Remove the nuts to a bowl and allow them to cool slightly. 

2) Combine the nuts, cheese, and peeled garlic in a food processor.  Process until finely ground.

3) Add the basil, lemon juice and kosher salt.  Turn on the food processor and gradually pour in the olive oil.  Once combined, turn off the food processor. 

For the Pasta

- 1 lb pasta of your choice

- 1 cup pasta water

- 2 cups cherry tomatoes, sliced

- 1 teaspoon or so of Kosher salt

1) Make the pesto

2) Heat a pot of salted water to a boil and cook until al dente.  Reserve about 1 cup of pasta water and then drain the pasta.  

3) Add the pasta to a large bowl, toss the pasta with the pesto, some of the pasta water and some kosher salt and stir until evenly coated.  I typically end up adding most of the pasta water, but it's really up to your taste.Stir in the tomatoes and serve immediately.  

I served mine with  these air fryer pork chops and it was SO SO SO GOOD!