Pesto pasta

Linguini or spaghetti are best.

The pesto paste freezes well -- good to split up in small tupperwares to able to thaw enough for a meal without thawing and refreezing all of it.

Pesto

Ingredients

• 2c basil (about 150g), firmly packed including tender stems

• zest of a lemon (or most of it)

• Juice of 1 lemon

• 6 cloves of garlic

• 100g pine nuts

• 1/2c Parmesan or pecorino cheese

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 cup olive oil

Steps

1. Lightly toast pine nuts in a dry skillet

2. Put everything but the oil in a food processor; pulse to break up nuts and garlic, then flip switch and start to add olive oil

3. When mixture turns to a loose paste, you are done.

Store in a plastic container and drizzle oil on top to prevent oxidation.

When ready to use, mix with some pasta water (1/2 c?) to thin and melt the cheese before adding the pasta.