This pesto is as lusciously creamy as it is vibrantly green. Tart lemon zest, freshly cracked black pepper, and more Forager Project Parmesan top it all off.


  • 1 lb box of fusilli pasta
  • ½ cup toasted pine nuts
  • 1 cup Forager Project Parmesan Shreds, plus more for serving
  • 2 garlic cloves
  • Juice and zest of 1/2 lemon
  • 1/2 teaspoon kosher salt
  • 3/4 cup olive oil
  • 4 cups basil leaves
  • Salt and freshly cracked black pepper to taste


Bring a pot of generously salted water to a boil and cook fusilli according to package instructions. Reserve ¼ cup of starchy pasta water.

In a blender or food processor, add pine nuts, Forager Project Parmesan Shreds, garlic cloves, lemon juice, salt, and ¼ cup of oil and blend until for a few seconds.

Add basil leaves, and with the blender or food processor on low, slowly stream in remaining olive oil as well as ¼ cup of pasta water. Blend until smooth and creamy.

Strain pasta and return to pot, add in pesto and toss to coat. Season to taste with salt and black pepper.

Plate pasta into bowls, and finish with lemon zest, a generous sprinkling of Forager Project Parmesan Shreds and freshly cracker black pepper and salt to taste.


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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

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Truly exceptional.


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