Pesto Pasta

Method

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1. Toast the pine nuts in a dry pan for 3 minutes, until pale gold. Cool completely.

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2. Pound the garlic and pesto salt to a paste in a mortar.

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3. Add the pine nuts and pound to a rough paste.

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4. Add the basil a handful at a time and grind it against the sides until it breaks down.

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5. Work in the cheese, then trickle in the olive oil, stirring rather than pounding.

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6. Stir in the lemon juice and pepper.

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7. Boil the pasta in well-salted water until al dente, then reserve a mugful of the water and drain.

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8. Tip the pasta into a warm bowl, off the heat.

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9. Add the pesto and 4 tbsp of the cooking water and toss hard for 30 seconds, adding more water until it coats every piece.

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10. Serve at once, with more cheese at the table.

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Chef’s Tips

• Never heat the pesto.
• Keep a mug of pasta water back before draining.
• Cool the pine nuts or they turn the basil dark.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic bread
• A tomato salad
• Cold white wine

Storage & Reheating

Pesto keeps 5 days refrigerated under a film of oil, and freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.