Truffle Pesto Pasta Sauce

Preheat oven to 180°C.

Toast the nuts on a lined baking tray for 5 minutes until golden, tossing once halfway through. Transfer the nuts to a food processor or a blender, and let cool completely.

Add the grated parm, garlic and lemon juice (if using), and pulse until everything is ground and incorporated, about 1 minute.

Add the basil to the processor or blender, then prepare the lid of your processor or blender so that you can easily stream olive oil into it while the motor is running.

With the motor running, slow stream the olive oil and 1 tablespoon of the truffle oil into the processor until smooth. Taste then season to perfection with salt and pepper and pulse once more.

If you don’t plan on using the pesto immediately, decant it into a sterilized jar or into an airtight container. The pesto will keep for 2 – 3 weeks in your refrigerator.

This sauce works well with any type or strand of pasta. Simply cook your pasta to al dente, then drain it into a colander, making sure to reserve at least half a cup of the starchy cooking liquid beforehand. Transfer half* of the pesto and the butter to a large bowl along, then add the cooked pasta and the reserved cooking liquid. Toss or stir until combined, then evenly divide the pasta into four serving bowls. Lightly drizzle some extra truffle oil on top of each serving, then finish with some more grated parm.

*Store the remaining pesto in a jar or in an airtight container in your refrigerator.

But why stop there?

Why stop at pasta! Pesto is great with just about everything. Spread pesto onto toast or flat bread; mix it into salad dressings; use it as a garnish on top of soup or roasted vegetables; mix it into mayonnaise or even dips! The possibilities are endless.