Pesto Pasta
30 min.
Easy
Medium
A classic Italian favorite, Pesto Pasta (Pesto alla Genovese) is a fresh, vibrant dish made with aromatic basil, rich Parmesan cheese, toasted pine nuts, garlic, and extra virgin olive oil. Tossed with perfectly cooked al dente pasta, this recipe delivers a creamy, herbaceous flavor that’s both simple and elegant. Ready in under 30 minutes, it’s the perfect balance of tradition,... Read More
SCROLL DOWN
Spaghetti
(400 g) pasta (spaghetti, linguine, or fusilli)
Water
Enough water
Salt
Salt to taste
Fresh basil leaves
2 cups fresh basil leaves (stems removed)
Grated parmesan cheese
1/2 cup grated Parmesan cheese
Pecorino cheese
1/4 cup Pecorino cheese (optional but traditional)
Pine nuts
1/3 cup pine nuts
Garlic cloves
2 garlic cloves
Extra virgin olive oil
1/2 cup extra virgin olive oil
30 min.
Bring a large pot of water to a boil and add enough salt so it tastes like seawater. Cook the pasta according to package instructions (about 8–12 minutes) until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta without rinsing.
For an authentic method, crush garlic with a pinch of salt in a mortar, then grind in pine nuts, followed by basil until smooth. Mix in the cheeses and slowly drizzle in olive oil. For a quick version, pulse the basil, garlic, pine nuts, and cheeses in a blender while slowly adding olive oil.
Place the hot pasta in a bowl or pan and add the fresh pesto. Toss everything together, adding a bit of the reserved pasta water to emulsify the ingredients into a silky sauce.
Serve the pasta immediately while hot. You can optionally top it with extra Parmesan cheese and a final drizzle of high-quality olive oil.
Serving:
4
30 min.
Easy
Medium
A classic Italian favorite, Pesto Pasta (Pesto alla Genovese) is a fresh, vibrant dish made with aromatic basil, rich Parmesan cheese, toasted pine nuts, garlic, and extra virgin olive oil. Tossed with perfectly cooked al dente pasta, this recipe delivers a creamy, herbaceous flavor that’s both simple and elegant. Ready in under 30 minutes, it’s the perfect balance of tradition, freshness, and comfort in every bite.
Spaghetti
(400 g) pasta (spaghetti, linguine, or fusilli)
Water
Enough water
Salt
Salt to taste
Fresh basil leaves
2 cups fresh basil leaves (stems removed)
Grated parmesan cheese
1/2 cup grated Parmesan cheese
Pecorino cheese
1/4 cup Pecorino cheese (optional but traditional)
Pine nuts
1/3 cup pine nuts
Garlic cloves
2 garlic cloves
Extra virgin olive oil
1/2 cup extra virgin olive oil
30 min.
Bring a large pot of water to a boil and add enough salt so it tastes like seawater. Cook the pasta according to package instructions (about 8–12 minutes) until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta without rinsing.
For an authentic method, crush garlic with a pinch of salt in a mortar, then grind in pine nuts, followed by basil until smooth. Mix in the cheeses and slowly drizzle in olive oil. For a quick version, pulse the basil, garlic, pine nuts, and cheeses in a blender while slowly adding olive oil.
Place the hot pasta in a bowl or pan and add the fresh pesto. Toss everything together, adding a bit of the reserved pasta water to emulsify the ingredients into a silky sauce.
Serve the pasta immediately while hot. You can optionally top it with extra Parmesan cheese and a final drizzle of high-quality olive oil.
Serving:
4
_23_11zon.webp)
_31_11zon.webp)
_32_11zon.webp)
