Pasta al Pesto
This classic Pasta al Pesto is bright, herbaceous, and richly savory, with sweet basil, nutty pine nuts, and aged cheese clinging to glossy strands of spaghetti. It is fast, deeply satisfying, and tastes freshest when served the moment it is tossed together.
Ingredients
Per la pasta
- 180 gdried spaghetti
- 2 litreswater
- 12 gfine salt
Per il pesto
- 50 gfresh basil leaves
- 25 gpine nuts
- 35 gParmesan, finely grated
- 15 gPecorino Romano, finely grated
- 1 small clovegarlic
- 60 mlextra-virgin olive oil
- 1ice cube
Per mantecare e servire
- 60 mlreserved pasta cooking water
- 5 mlextra-virgin olive oil
- 10 gParmesan, finely grated
Instructions
- 1
Bring the water to a boil in a large pot. Salt it once boiling. Meanwhile, pick over the basil leaves and peel the garlic. If using a food processor, have all pesto ingredients ready beside it so the sauce comes together before the basil darkens.
- 2
Add the spaghetti to the boiling water and cook until al dente according to the packet, usually 8-10 minutes. Stir in the first minute so it does not clump.
- 3
While the pasta cooks, make the pesto: in a mortar or small food processor, blend the garlic and pine nuts first, then add the basil, grated Parmesan, Pecorino Romano, and the ice cube. Drizzle in the olive oil and process just until mostly smooth. The ice helps keep the pesto bright green; avoid overprocessing, which can heat and dull the basil.
- 4
Just before draining the pasta, scoop out the pasta cooking water. Drain the spaghetti, but do not rinse it.
- 5
Return the hot pasta to the pot off the heat. Add the pesto, the reserved pasta cooking water, and the extra-virgin olive oil. Toss vigorously until the sauce lightly coats every strand and turns glossy. If it seems tight, add a splash more hot pasta water.
- 6
Divide between warm bowls and finish with the remaining Parmesan. Serve immediately while the pesto is vivid and fragrant.
Nutrition per serving
Notes
- •For a beginner-friendly version, a small food processor is the quickest and most reliable method.
- •Traditional Genoese pesto is not cooked; always toss it with pasta off the heat to preserve its fresh aroma and green color.
- •Linguine or trofie also work well if spaghetti is unavailable.
- •For a looser, silkier sauce, reserve a little more pasta water than listed and add it gradually.
Background
Pasta al pesto is closely associated with Liguria, especially Genoa, where pesto alla Genovese developed from a tradition of pounding basil, pine nuts, cheese, garlic, and olive oil in a mortar. The sauce became a defining emblem of the region, prized for showcasing the intense fragrance of local basil and the simplicity of northern Italian cooking.
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