Homemade Basil Pesto Spaghetti

Made with fresh basil, pine nuts, and garlic, this no-cook pasta sauce is perfect for summer gatherings with the ones you love.

This recipe is courtesy of Lauren Lane. You can find this recipe and more from Lauren at lauren-lane.com.

1/3 cup toasted pine nuts
3 cups packed fresh basil leaves (you can include parsley or other herbs to make 2 cups)
3 garlic cloves, chopped
1 cup Cervasi Extra Virgin Olive Oil, divided
1/2 teaspoon Kosher salt and freshly ground black pepper, to taste
2/3 cup freshly grated Parmesan cheese
1 pound Cervasi Spaghetti pasta (or any noodle you prefer)

Combine the pine nuts, basil, garlic, and salt and pepper in a food processor and pulse until coarsely chopped. Drizzle 1/2 cup of the olive oil and process until fully incorporated and smooth.
If using immediately, add all the remaining olive oil and pulse until smooth. Taste and re-season with additional salt and pepper as needed. Transfer the pesto to a large serving bowl and mix in the cheese. Toss the hot pasta into the pesto and serve with additional parmesan.

Ready in : 40 Minutes