Homemade pesto is magical. The moment you take the lid off that blender and smell that warm, fragrant steam, your mind is blown. It's one of the few times in the kitchen where I take a pause and just smell for a while. This recipe is really something special.

Today, we do indeed have a special guest. My hamster, Pesto, not to be confused with edible basil pesto. Too many people have come after him with "recipe" ideas on how to cook him, but today, he's a judge right alongside me for the very food from which he got his name.

Pasta
2 cups all-purpose flour
3 eggs + 2 yolks
2 tbsp olive oil
1/2 cup salt

Pesto
2 cups packed fresh basil
2 cloves garlic
1/4 cup pine nuts + 1/4 cup for garnish
2/3 cup olive oil
1/2 cup grated parmesan + more for garnish

1. Add flour to the cutting board and make a well (hole) in the middle with a bowl.
2. Add eggs, yolks, and olive oil to the well and whisk until well combined.
3. Slowly incorporate the flour into the middle until the mixture is uniform, then use your hands to knead the dough together until smooth.
4. Place in the fridge with plastic wrap and let the dough rest for 15-20 minutes.
5. Roll out pasta dough as usual into whatever shape you want.
6. Cook pasta in salted boiling water, then toss in a bit of olive oil and set aside.
7. Blanch (cook) basil 15 seconds in boiling water, then cold shock in ice water. Dry it off immediately after.
8. Roast garlic in a bit of olive oil over medium heat, then set aside.
9. Toast pine nuts until golden brown and aromatic, then set aside.
10. Combine all ingredients in blender and pulse until well combined.
11. Toss pesto with pasta and enjoy. Try not to heat this up too much, as the olive oil will separate and cheese will release oil. The best way may be a quick pulse in the microwave. Enjoy!

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