Pasta al Pesto Genovese (Basil Pesto Pasta)
Why this recipe works
- Classic pesto method: Pounding the garlic, pine nuts and basil builds a fragrant sauce with texture and depth before the cheese and olive oil are added.
- Fast but fresh: The pesto is made while the pasta cooks, so the whole dish comes together quickly without sacrificing the basil’s bright aroma.
- Glossy coating: A little starchy pasta water helps the pesto cling to the pasta, creating a smooth, spoonable sauce rather than an oily finish.
Get the most out of this recipe
Timing notes
- Work while the pasta boils: Make the pesto as the pasta cooks so both are ready at the same time and the basil stays lively.
- Serve straight away: Pesto is at its most fragrant just after tossing; it loses colour and freshness the longer it sits warm.
- Best eaten fresh: Leftovers can be refrigerated, but the texture and basil aroma are strongest on the day it is made.
Authenticity notes
- Genovese style: Pesto Genovese is the basil pesto associated with Genoa and Liguria, built around fresh basil, pine nuts, hard cheese, garlic and extra-virgin olive oil.
- Mortar or processor: A mortar and pestle gives a more traditional, textured result; a food processor is a practical shortcut if pulsed briefly to avoid overheating the basil.
- Keep the finish simple: The sauce is the focus, so the pasta needs little more than pesto, pasta water and careful seasoning.
Ingredient notes
- Choose fresh basil: Fresh, aromatic basil is central to the dish; tired or bruised leaves can make the pesto taste dull.
- Use good oil and cheese: Extra-virgin olive oil and Parmesan are prominent here, so their flavour has a direct impact on the finished sauce.
- Nut swaps change the profile: Pistachios work well, but they give a deeper, nuttier pesto than the classic pine nut version.
Common mistakes
- Heating the pesto directly: Toss the pesto through the pasta off the heat; direct heat can darken the basil and flatten its aroma.
- Adding salt too early: Parmesan and salted pasta water both add seasoning, so taste before adding any extra salt at the end.
- Skipping the pasta water: Reserved pasta water loosens the pesto and helps it coat evenly; add it gradually until the sauce turns glossy.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with 1.5 tsp of the fine sea salt. Add the egg pasta nests and cook until just tender, following the packet timing. Before draining, scoop out 150 ml of the starchy pasta water.
- While the pasta cooks, make the pesto: crush the garlic with the remaining 0.5 tsp salt in a mortar, then work in the pine nuts. Add the basil a handful at a time and pound until broken down, then stir in the Parmesan. Slowly drizzle in the extra virgin olive oil until you have a thick, spoonable sauce.
- Drain the pasta, then return it to the warm pot off the heat. Add the pesto and splash in a little reserved pasta water, tossing until the pasta is evenly coated and glossy; add more water a tablespoon at a time if needed. Serve straight away while the basil stays bright and fragrant.
Recipe notes
Tips
- Keep the pesto off direct heat: toss it through the pasta in the warm pot with the heat turned off to preserve the basil’s colour and aroma.
- For a smoother pesto, use a food processor and pulse in short bursts, scraping down the sides so the basil does not overheat.
- Taste before adding extra salt at the end, as Parmesan and salted pasta water can make the dish salty quickly.
Substitutions
- Replace Parmesan with Grana Padano cheese for a slightly milder, sweeter finish.
- Replace pine nuts with pistachios for a deeper, nuttier pesto.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, cover and refrigerate. Reheat gently with a splash of water in a frying pan over a low heat just until piping hot; avoid high heat, which dulls the basil flavour.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Milk Tree nuts
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