Serves: 1 cup/8

Traditional basil pesto is true comfort.

It’s simple. Moorish. Entirely satisfying.

There is nothing revolutionary in this recipe; it’s down the line.

Though in our search of the simplest – and greatest – pastas, I have no choice but to type it up.

As part of Nat’s search for the world’s best pasta, it’s not going to be a finalist.

Though that isn’t the point.

We all need a (growing) repitoir of simple pastas for a late Saturday lunch. Grab a few ingredients from the shops.

Even better, we have basil aplenty in our modest herb garden and we always have pine nuts and grated Parmesan in the fridge.

The point instead is that you can feed eight on a dime. And in a way that eyes will lock, people will smile, you did this on a whim and satisfaction levels are sky-high given the circumstances: dinner on a whim.

Ingredients

1/2 c toasted pine nuts
2 tbsp fresh lemon juice
1 garlic clove
1/2 tsp sea salt
Freshly ground black pepper
2 c basil leaves
1/4 c extra virgin olive oil
1/4 c fresh grated Parmesan cheese, plus extra to serve
Pasta, cooked al dente to serve

Method

1. In a good processor, combine the toasted pine nuts, lemon juice, garlic, salt and pepper and pulse until well chopped.
2. Add the basil and pulse until combined
3. With the food processor running, drizzle in the olive oil and pulse until combined. Add the Parmesan cheese and pulse to briefly combine. For a smoother pesto, add more olive oil.
4. Serve with al dente pasta, more Parmesan, open a red, sit back and smile.