PESTO PASTA

Ingredients

• 2 cups Fresh Basil Leaves (packed, washed and patted dry)
• 1/4 cup Pine Nuts (toasted lightly in a dry skillet)
• 2 pieces Garlic Cloves (raw, peeled)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1/3 cup California Olive Oil (extra‑virgin, cold‑pressed)
• 2 pieces Ice Cubes (to keep pesto bright green)
• 1 tsp Sea Salt (plus extra for pasta water)
• 8 oz Sourdough Pasta (any shape, uncooked)
• 4 quarts Water (for boiling pasta)

Instructions

1. Toast Pine Nuts

   Heat a dry skillet over medium heat and add the pine nuts. Stir constantly for 2‑3 minutes until lightly golden and fragrant. Transfer to a plate to cool.

   Time: PT5M

2. Prepare Pesto Base

   In the blender, combine the toasted pine nuts, raw garlic cloves, fresh basil leaves, grated Parmesan, sea salt, and two ice cubes.

   Time: PT2M

3. Blend and Emulsify

   Pulse the blender a few times, then blend on high while slowly drizzling in the California olive oil until a smooth, creamy sauce forms.

   Time: PT3M

4. Boil Pasta

   Bring 4 quarts of water to a rolling boil in a large pot. Add a generous pinch of sea salt, then add the sourdough pasta. Cook according to package directions until al dente, usually 8‑10 minutes.

   Time: PT10M

   Temperature: 212°F

5. Reserve Pasta Water

   Before draining, scoop out 1/2 cup of the hot pasta water and set aside.

   Time: PT1M

6. Combine Pasta and Pesto

   Drain the pasta in the colander and return it to the pot. Add the freshly blended pesto and toss to coat, adding reserved pasta water a tablespoon at a time until the sauce reaches a silky consistency.

   Time: PT3M

7. Serve

   Plate the pesto pasta, drizzle a little extra olive oil on top, and finish with a pinch of sea salt and optional grated Parmesan.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

15g

Carbohydrates

55g

Fat

18g

Fiber

3g