To a food processor or blender add fresh basil, pine nuts, garlic cloves, shredded parmesan cheese, lemon juice, salt and pepper.
Start the food processor or blender and blend until finely chopped.
With the food processor or blender on low speed, drizzle in the olive oil and blend to desired consistency.
Once the desired consistency is reached, taste and adjust seasoning as needed with more salt and pepper or another handful of basil.
To serve with pasta, cook bucatini noodles in a large pot according to the package directions and save a 1/4 cup cooking liquid.
Once pasta is cooked, in a pan over low heat add the pesto sauce with the drained noodles and ¼ cup cooking liquid. This helps adhere the pesto to the noodles. Cook until the cooking liquid is almost gone, just 3-4 minutes. Add another big pinch of salt and stir, then serve garnished with fresh basil and more parmesan cheese if desired.
Video
Notes
Not using the pesto sauce right away? Store in the fridge in a sealed container for up to 3 days or in the freezer for up to a month.If you find you want more basil flavour, add an additional handful of fresh basil.You can definitely swap the parmesan for your favorite vegan option.Make this gluten free by substituting your favorite gluten free pasta!This pesto is versatile: mix into any fresh-cooked pasta or try adding to cold pasta salad; marinate tofu or chicken in this pesto sauce; or, mix a tablespoon or two of pesto with your favorite mayo to make a delicious wrap or sandwich sauce.