Classic Basil Pesto

Heat a small amount of olive oil in a skillet over medium heat. Add the pine nuts and toast, stirring frequently, until evenly browned.

Pour the toasted pine nuts onto a plate to cool completely.

Remove the stems from the fresh basil. You should have about 3 ounces of leaves.

Bring a pot of water to a boil and salt it generously.

Blanch the basil leaves in the boiling water for a few seconds until they turn bright green.

Using a spider strainer, quickly transfer the blanched leaves to a salad spinner and spin them dry to remove excess water.

For extra dryness, lay the basil on a dish towel to wick away any remaining moisture.

Add the chunks of Parmesan cheese to a food processor and pulse until finely ground. Transfer the ground cheese to a separate bowl and set aside.

To the now-empty food processor, add the blanched basil, cooled toasted pine nuts, garlic cloves, salt, and the remaining olive oil.

Process the mixture until it forms a smooth purée.

Pour the puréed pesto into the bowl with the ground Parmesan cheese and stir to combine.

To serve, toss the finished pesto with freshly cooked pasta. Add a splash of reserved pasta cooking water to help create a creamy sauce that coats the noodles.