# Pesto pasta 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](/files/-MPpTBKsy4iMg1JVO1Z7) ## 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. --- # Agent Instructions: Querying This Documentation If you need additional information that is not directly available in this page, you can query the documentation dynamically by asking a question. Perform an HTTP GET request on the current page URL with the `ask` query parameter: ``` GET https://recipes.ascher.ca/pasta-and-noodles/pesto.md?ask= ``` The question should be specific, self-contained, and written in natural language. The response will contain a direct answer to the question and relevant excerpts and sources from the documentation. Use this mechanism when the answer is not explicitly present in the current page, you need clarification or additional context, or you want to retrieve related documentation sections.