Pesto is quick to make and the flavour and colour of bright
fresh basil is amazing. It's best tossed with the pasta straight
from the blender to retain its colour.
500 gmdried linguinePesto5 cups(loosely packed) basil (about 2 bunches), plus extra to serve250 ml (1 cup)olive oil120 gmpine nuts80 gmparmesan, finely grated, plus extra to serve1garlic clove, crushedJuice of ½ lemon, or to taste
Cook pasta in a large saucepan of salted boiling water (7-9 minutes). Drain, reserving 125ml pasta water, and return both pasta and water to pan.
Meanwhile, for pesto, process ingredients except lemon juice in a blender until smooth, then season to taste with lemon juice, and salt and pepper. Add to pasta, toss to combine and serve with torn basil and extra parmesan.