Pasta with Chunky Pesto

I never make pesto in a blender or food processor. Chopping it by hand, then mixing in the oil and muddling it with a fork makes it both chunky and more flavorful. The process takes a little more time and elbow grease, but it’s worth it.

This pesto is good on pasta or over chicken or pork or any white fish. You can even use it as a dip.

Serves 4

•   Salt
• 2 cups fresh basil leaves
• 1 cup freshly grated Parmesan, plus more for serving
• ¼ cup pine nuts, toasted
• 1 garlic clove, chopped
• ½ cup extra-virgin olive oil
• 1 pound pasta (any kind)

1. Bring a large pot of salted water to a boil.

2. Meanwhile, place the basil, Parmesan, pine nuts, and garlic on a cutting board and chop until all the ingredients are mingled together.

3. Transfer the pesto to a small bowl, add the olive oil, and mix well with a fork.

4. Add the pasta to the boiling water and cook, stirring occasionally, according to the package directions, until al dente. Drain.

5. Place the pasta in a large bowl, add the pesto, mix well, and serve immediately with extra Parmesan.