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Pesto Macaroni Recipe

Recipe by Pedro M. A. Neves

This vibrant Pesto Macaroni combines tender pasta tubes with a bright, herbaceous basil pesto made from fresh ingredients. A staple of Italian comfort food, this dish celebrates the simplicity and quality of Ligurian cuisine with its bold green sauce coating every piece of pasta. Finished with Parmigiano-Reggiano and pine nuts, it's a satisfying main course that comes together in under 30 minutes.

Ingredients

• 400g dried elbow macaroni
• 80g fresh basil leaves, loosely packed
• 30g pine nuts
• 3 cloves garlic, peeled
• 100ml extra-virgin olive oil
• 50g Parmigiano-Reggiano, finely grated
• 30g Pecorino Romano, finely grated
• Juice of 1 lemon (about 30ml)
• Sea salt to taste
• Black pepper to taste
• 2 tablespoons reserved pasta water

Instructions

1. Bring a large pot of salted water to a rolling boil. Add 400g macaroni and cook according to package directions until al dente, approximately 8-10 minutes. Reserve 2 tablespoons of pasta water before draining.

2. While pasta cooks, place 80g fresh basil leaves, 30g pine nuts, and 3 garlic cloves into a food processor.

3. Pulse the basil mixture 4-5 times until roughly chopped, then add 100ml extra-virgin olive oil in a thin stream while pulsing until a coarse paste forms. Do not over-process; the pesto should have texture.

4. Transfer the pesto to a large mixing bowl and stir in 50g Parmigiano-Reggiano and 30g Pecorino Romano with a wooden spoon until fully incorporated.

5. Add the juice of 1 lemon and season with sea salt and black pepper to taste. Stir well to combine.

6. Add the hot drained macaroni to the pesto bowl and toss gently but thoroughly to coat every piece. Add 1-2 tablespoons reserved pasta water if the pesto appears too thick, stirring until silky and combined.

7. Divide among four serving bowls and serve immediately while hot, optionally garnishing with additional Parmigiano-Reggiano and whole basil leaves.

Substitutions

• Replace pine nuts with walnuts or almonds for a milder, earthier flavor and lower cost
• Substitute 50g of Pecorino Romano with additional Parmigiano-Reggiano for a less sharp, creamier pesto
• Use fresh parsley mixed with 40g basil if basil is unavailable, though flavor will be less aromatic
• Replace lemon juice with 1 tablespoon white wine vinegar for subtle acidity

Tips

• Make pesto by hand with a mortar and pestle for the most authentic texture and to prevent bruising the basil leaves, which can turn dark when over-processed
• Reserve pasta water before draining; its starch helps the pesto emulsify and creates a silky coating on the macaroni
• Use the freshest, youngest basil available; avoid pre-washed basil in plastic containers, which bruises easily and loses flavor

Pesto hails from Liguria in northwestern Italy, particularly the Genoa region, where basil thrives in the Mediterranean climate. While traditionally paired with trofie or linguine, this macaroni version reflects how Italian home cooks adapt pesto to whatever pasta shapes are on hand, maintaining the dish's essential character.

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