Pesto alla Genovese (Basil Pesto Pasta)

Few pasta sauces rely so much on freshness and timing as Pesto alla Genovese, the Ligurian basil sauce known for its vivid green colour, herbal aroma and rich nuttiness. Traditionally served with pasta, it is kept raw so the basil stays bright rather than cooked or dulled. In this quick spaghetti version, pine nuts, garlic, Parmesan and extra-virgin olive oil form a thick pesto that loosens with the pasta’s starchy cooking water, helping it cling to every strand. A little butter rounds the sauce, giving the finished pasta a glossy, savoury finish best enjoyed immediately.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian home cooking
Cooking style Minimal cleanup
Time commitment Under 15 minutes

Why this recipe works

  • Fast, fresh sauce: The pesto is blended while the pasta cooks, keeping the whole dish quick without sacrificing flavour.
  • Balanced savoury depth: Basil brings fragrance, pine nuts add gentle richness, Parmesan gives saltiness and garlic sharpens the finish.
  • Glossy coating: Starchy pasta water helps the pesto loosen and cling to the spaghetti instead of sitting heavily on the strands.

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Timing notes

  • Serve straight away: Pesto is at its best as soon as it is tossed through the pasta, while the basil is bright and the sauce is glossy.
  • Best eaten fresh: Leftovers can be kept briefly, but the basil flavour and colour are most vibrant on the day it is made.

Ingredient notes

  • Use fresh basil: Choose lively basil leaves and tender stems, avoiding any that are bruised or blackened, as they can make the pesto taste dull.
  • Grate the cheese fresh: Freshly grated Parmesan blends more smoothly into the pesto and gives a cleaner savoury finish.
  • Mind saltier cheese swaps: Pecorino romano gives a sharper, saltier result, so season carefully if using it instead of Parmesan.

Texture tips

  • Stop before it becomes fully smooth: Pulse the pesto to a thick, spoonable texture rather than a purée so it keeps a fresher, more aromatic character.
  • Loosen gradually: Add the reserved pasta water a little at a time, tossing until the sauce turns glossy and coats the spaghetti evenly.

Authenticity notes

  • Genovese character: Pesto alla Genovese is defined by fresh basil, nuts, garlic, hard cheese and olive oil, with the sauce kept raw rather than cooked.
  • Food processor method: A food processor is a practical shortcut to the traditional hand-pounded texture, provided the pesto is pulsed gently and not overheated.

Equipment you'll need

Colander Food processor Large pot Microplane
Ingredients
Instructions
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  1. Bring a large pot of water to the boil and season it with most of the fine sea salt. Add the spaghetti and cook until al dente. Before draining, reserve about 200 ml of the starchy cooking water.
  2. While the pasta cooks, add the pine nuts and garlic to a food processor and pulse until finely chopped. Add the fresh basil, Parmesan, extra virgin olive oil, the remaining fine sea salt, and black pepper, then pulse to a thick, spoonable pesto. Stop before it turns completely smooth so it stays fragrant and lively.
  3. Drain the spaghetti and return it to the warm pot off the heat. Add the pesto and unsalted butter, then toss, adding a splash of the reserved cooking water a little at a time until the pasta is glossy and evenly coated. Serve straight away.

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Recipe notes

Tips

  • Keep the pesto off direct heat: toss it through the hot pasta in the warm pot with a little cooking water so the basil stays bright and aromatic.
  • If the pesto tastes a touch sharp, add another small splash of cooking water and toss again; the starch rounds it out and helps it cling to the spaghetti.
  • For best flavour, grate the Parmesan just before blending so it melts into the sauce more smoothly.

Substitutions

  • Replace spaghetti with linguine for a slightly broader strand that holds the pesto well.
  • Replace pine nuts with walnuts for a deeper, more robust nuttiness.
  • Replace Parmesan with pecorino romano cheese for a saltier, sharper finish.

Storage

  • Refrigerate up to 2 days
  • Best eaten immediately. If you have leftovers, cool quickly and refrigerate in a sealed container; loosen with a splash of hot water and reheat gently in a saucepan over low heat until piping hot, taking care not to overheat the pesto.

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Pesto alla Genovese (Basil Pesto Pasta)
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Recipe overview

  • Servings: 4 servings
  • Total time: 15min (15min active)
  • Difficulty: Easy
  • Cuisine: Italian
  • Allergens:
    Milk Tree nuts Wheat
Beginner friendly Kid friendly
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Equipment you'll need

Colander Food processor Large pot Microplane

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Black pepper

1 cup ≈ 110.4 g
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Extra virgin olive oil

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Unsalted butter

10 oz ≈ 283 g
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