Lemony Pesto Pasta

• 1 (16 ounce) box linguine
• salt
• 2 cups fresh basil leaves, washed and dried
• 3 garlic cloves, crushed and chopped
• 14 cup toasted pine nuts
• 12 cup freshly grated parmesan cheese
• 12 teaspoon sea salt
• 12 fresh ground black pepper
• 1 teaspoon fresh lemon zest
• 2 tablespoons fresh lemon juice
• 12 cup extra virgin olive oil
• 1 cup grape tomatoes, sliced
• grated parmesan cheese (garnish)

1. Bring 4 to 6 quarts of lightly salted water to a boil.
2. Add pasta to water and stir gently.
3. Cook past according to directions.
4. Drain and set aside.
5. Place pesto sauce ingredients in a food processor except for olive oil.
6. Process until creamy.
7. Slowly add olive oil.
8. Mix pesto sauce with the hot pasta, add tomatoes, parmesan cheese; serve.

linguine, salt, fresh basil, garlic, nuts, parmesan cheese, salt, ground black pepper, lemon zest, lemon juice, extra virgin olive oil, grape tomatoes, parmesan cheese

Taken from www.food.com/recipe/lemony-pesto-pasta-489084 (may not work)