Linguine al pesto

Method

Lightly toast the pine nuts in a dry pan over medium heat for 2-3 minutes, then set aside. Place basil leaves, garlic, and toasted pine nuts in a food processor and pulse until roughly combined. Add the Parmesan and pulse again, then slowly drizzle in the olive oil whilst pulsing until you reach a chunky paste consistency. Season with sea salt, black pepper, and lemon juice to taste. Cook the linguine in salted boiling water according to packet instructions until al dente, then drain, reserving a cup of pasta water. Toss the warm linguine with the pesto, adding pasta water a little at a time until you reach a silky coating consistency.