Pesto Duo
Ready in 30 Mins
Serves 4 People
INGREDIENTS
1/2 Cup of Pine Nuts
3 oz. of Parmesan, Grated
2 Garlic Cloves, Finely Grated
6 Cups of Basil Leaves
3/4 Cup of Extra Virgin Olive Oil
1 tsp. of Kosher Salt
1 Box of Scratch Pasta Lemon Basil Gemelli
2 tbsp Unsalted Butter
1. Preheat oven to 350°. Toast pine nuts on a rimmed baking sheet (or quarter sheet pan), tossing once halfway through, until golden brown, 5–7 minutes. Transfer to a food processor and let cool. Add cheese and garlic and pulse until finely ground, about 1 minute. Add basil and place the top back on. With the motor running, add oil (we recommend Fat Gold Olive Oil) in a slow and steady stream until pesto is mostly smooth, with just a few flecks of green, about 1 minute. Season with salt.
Do Ahead: Pesto can be made 1 day ahead. Top with ½" oil to prevent browning. Store in a covered container (an extra drizzle of oil on top will help prevent oxidation) and chill.
2. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente.
3. Plate and spoon pesto over pasta. Drizzle with olive oil, top with salt and shaved parmesan as desired.
