Pesto Pasta
Updated March 3, 2025
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup walnuts or pine nuts
- Big bunch basil, about 10 stems
- 2cloves garlic, peeled, or to taste
- Olive oil as needed
- Salt and pepper
- Grated Parmesan to taste
- 1pound pasta, any shape
Preparation
- Step 1
Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. Pulse them in a food processor until chopped but not at all powdery.
- Step 2
Wash the basil; dry it in a salad spinner. Put it in the food processor with the garlic and as much oil as you need to allow the machine to do its work. Process, adding salt, pepper and oil as needed. When the pesto is smooth and delicious, stir in or pulse in the cheese.
- Step 3
Cook the pasta in boiling salted water until it's tender but not mushy. Dress with the pesto, thinning with a little of the cooking water if necessary. Serve immediately.
Private Notes
Comments
Kudos, Mark for toasting the pine nuts. Not every recipe says to do it, but IMO, it's adds a world of flavor. Walnuts? Too emphatic a taste for me. I also think bow-ties or rotelle are the best because they hold the pesto better than long spaghetti. By the way, I add chicken breast to it - sometimes; however, a simple pesto dish is one of the great pleasures of life. Whoever combined basil, (toasted!) pine nuts, garlic, olive oil and Parmesan is a culinary saint.
Pesto is from the Italian verb pestare (to pound or crush) pesto can be made from almost any vegetable, this recipe is pesto alla genovese because it has basil another favorite of mine is pesto alla rucola, rucola(arugula) is substituted for basil. to a purist pesto should be pounded with a wood pestle and marble mortar and the nuts pinoli a classic version of pesto alla genovese is Mr Bittman's with the addition of small steamed green beans and boiled potatoes and the pasta is trenette.
I don't dry my basil, I think the little bit of water helps keep the mix loose. And I don't use the pasta water; it's too hot and makes the basil drab colored.
Basil isn’t expensive if it comes from your garden! Blanch it for a flash of an instant to keep the color.
I grow basil and make my own pesto every summer, freezing it in cubes to use as desired. I have no idea how much basil "10 stems" is. I wish the recipe would offer either weight or cupsful. Ditto with the Parmesan. Thank goodness, my usual recipe gives these measurements. I like the extra garlic in this recipe, and the idea of topping with basil leaves makes the dish most attractive.
If you ever like to try the real ligurian pasta genovese you need little cubes of potatoes an green beans which you cook together with the pasta, keep a cup of the cooking water and toss all together in a bowl adding the pesto. Also pine nuts are never roasted for the ligurian pesto as you want them creamy. I‘ve learned that from the late Italian cooking legend Antonio Carluccio.