Ingredients

• Fettuccine pasta - 12 oz
• Fresh basil leaves - 2 cups
• Parmesan cheese, grated - ½ cup
• Pine nuts - ¼ cup
• Garlic cloves - 2
• Lemon juice - 2 tablespoons
• Lemon zest - 1 teaspoon
• Olive oil - ½ cup
• Salt - to taste
• Black pepper - to taste

Instructions

1. 1.

   Cook the fettuccine according to the package instructions. Drain and set aside.

2. 2.

   In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves.

3. 3.

   Pulse until the mixture is well combined and slightly coarse.

4. 4.

   Add the lemon juice and lemon zest to the mixture.

5. 5.

   With the processor running, slowly drizzle in the olive oil until the pesto is smooth and emulsified.

6. 6.

   Season the pesto with salt and black pepper to taste.

7. 7.

   Toss the cooked fettuccine with the lemon basil pesto until evenly coated.

8. 8.

   Serve immediately, garnished with extra Parmesan cheese if desired.

Nutritional Facts