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Pesto Pasta Recipe

Recipe by Pedro M. A. Neves

This classic Italian pesto pasta combines al dente pasta with vibrant, herbaceous basil sauce made from fresh ingredients ground into a smooth, aromatic paste. The simplicity of pesto—basil, garlic, pine nuts, Parmigiano-Reggiano, and olive oil—allows each component to shine, creating a dish that represents the essence of Italian cooking.

Ingredients

• 400 g dried pasta (preferably linguine or tagliatelle)
• 100 g fresh basil leaves, packed
• 50 g pine nuts
• 50 g Parmigiano-Reggiano cheese, grated
• 4 cloves garlic, peeled
• 120 ml extra virgin olive oil
• Salt and black pepper to taste
• 30 g butter (optional, for finishing)

Instructions

1. Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until lightly golden and fragrant. Transfer to a plate and cool slightly.

2. In a food processor or mortar, combine the garlic cloves and a pinch of salt. Process or crush until fragmented into small pieces.

3. Add the toasted pine nuts to the garlic and process until coarsely combined, 10-15 seconds.

4. Add the fresh basil leaves in batches, pulsing after each addition until the mixture becomes a rough paste, about 30-45 seconds total. Do not overprocess; some texture should remain.

5. Add the grated Parmigiano-Reggiano and pulse 2-3 times to combine.

6. Slowly drizzle in the extra virgin olive oil while pulsing, until the pesto reaches a spreadable consistency with visible flecks of ingredients. Season with salt and black pepper to taste.

7. Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente, typically 8-10 minutes.

8. Reserve 200 ml of pasta cooking water, then drain the pasta thoroughly.

9. Return the hot pasta to the pot and add the pesto, tossing gently and continuously for 1-2 minutes. Add pasta water a few tablespoons at a time to reach a silky, coating consistency.

10. Finish with a knob of butter if desired, toss once more, and divide among serving bowls. Serve immediately with additional grated Parmigiano-Reggiano on the side.

Substitutions

• Replace pine nuts with walnuts or sunflower seeds for a more budget-friendly option with similar richness
• Use pecorino Romano instead of Parmigiano-Reggiano for a sharper, more peppery flavor
• Substitute 50 g of basil with 30 g fresh spinach and 20 g fresh mint for a milder, herbaceous variant
• Replace butter with a drizzle of truffle oil for a luxurious, earthy finish

Tips

• Do not heat the pesto after adding it to pasta; the residual heat from the hot pasta is sufficient to warm it gently and preserve the fresh basil flavor and vibrant green color
• Pasta water is crucial for emulsifying the pesto with the pasta; it contains starch that helps create a creamy, clinging sauce without adding cream
• If making pesto ahead, store it in a glass container covered with a thin layer of olive oil to prevent oxidation and browning; it will keep refrigerated for up to 5 days
• Pulse the food processor or use a mortar and pestle rather than continuous processing to maintain texture; over-processing creates a dense, paste-like consistency that lacks refinement

Pesto originates from Genoa in Liguria, northwestern Italy, where the mild climate and mountainous terrain create ideal growing conditions for basil. Traditional Genovese pesto is protected by Protected Designation of Origin (PDO) status, with strict requirements for ingredients and production methods that reflect centuries of culinary tradition.

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