We used variegated Pesto Perpetuo basil for this fragrant, flavorful pesto. Pesto Perpetuo retains its pretty light green color even when cooked, but you can substitute another variety of basil if you’d like. Store any remaining pesto in the refrigerator or spoon into ice cube trays and freeze. Transfer frozen pesto cubes to a heavy-duty freezer bag.
Yield: 6 to 8 main-dish servings of pasta or 3/4 cup pesto
- 2 cups packed fresh variegated basil leaves
- 1/2 cup pine nuts
- 1/3 cup extra-virgin olive oil
- 3 large garlic cloves
- 2 teaspoons fresh lemon juice
- 1/2 cup (2 ounces) freshly grated Parmesan cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (16-ounce) package angel hair pasta
- 1 plum tomato, seeded and finely chopped
- Sprig variegated basil
Process first 5 ingredients in a food processor or blender 2 minutes or until smooth, stopping twice to scrap down sides. Add cheese, salt, and pepper, and process 30 seconds. Transfer pesto to a small bowl, and cover with plastic wrap.
Cook pasta according to package directions; drain well. Transfer pasta to a large bowl; add desired amount of pesto and chopped tomato, tossing well. Garnish with sprig variegated basil.