Pesto Pasta
“Ligurian pasta tossed with vibrant basil pesto of pine nuts, Parmesan, garlic, and olive oil.”
Basil
Parmesan
Garlic
Olive Oil
Pasta
Pine NutWhere it comes from
Hailing from the coastal region of Liguria, Italy, pesto pasta has its roots deeply embedded in the local culinary tradition. This dish showcases the vibrant flavors of fresh basil, pine nuts, and garlic, celebrated since the 19th century. Surprising to many, the name 'pesto' derives from the Italian word 'pestare', meaning to pound or crush, reflecting its original preparation method.
- ·Uses basil pesto
On the Palate
Ingredients
Serves 4How it's made
5 steps · Show ↓27 min active
How it's made
5 steps · Show ↓- 110 min
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until al dente, following package instructions, usually about 8-10 minutes.
Watch outStir occasionally to prevent the pasta from sticking together.
- 25 min
While the pasta cooks, combine fresh basil leaves, grated Parmesan, minced garlic, and pine nuts in a food processor. Pulse until the mixture is finely chopped.
- 35 min
With the processor running, slowly drizzle in olive oil until the pesto reaches a smooth, thick consistency. Taste and adjust seasoning with salt if needed.
- 45 min
Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pot, off the heat, and add the pesto. Stir vigorously to coat the pasta, adding reserved pasta water a little at a time to loosen the sauce if necessary.
Watch outDon't add too much water at once; the sauce should cling to the pasta, not pool at the bottom.
- 52 min
Serve immediately, garnished with additional Parmesan and a few fresh basil leaves for a burst of color and flavor.
What you'll need
The universal pre-blender. Bruising and tearing release oils that a food processor's blades cleanly chop and lose — pesto, curry pastes, and salsa are categorically different from a mortar.
