Gemelli with Pesto Recipe
1 pound gemelli or any other twisty pasta (fusilli, rocchetti, rotini, etc.)
½ cup olive oil
4 cups basil
1 clove garlic with skin on
5 tablespoons pine nuts
½ cup Pecorino Romano cheese, grated
½ lemon juiced
Salt and pepper to taste
Boil the pasta until al dente (firm, not mushy).
Toast the pine nuts and the garlic (with the skin on) in a skillet over a medium heat for about two to three minutes until the pine nuts begin to turn gold in color.
Remove the skin from the garlic.
Put all the ingredients in a blender, food processor, or Cuisinart and pulse until it has the viscosity of a thick soup.
Reserve some pasta water to adjust the thickness of the pesto.
Fold the pesto into the pasta until it covers all the pasta.