Ciao, amici! If you love Italian cuisine, then pasta al pesto is a must-have in your recipe collection. This iconic dish hails from Liguria, in northern Italy, and is famous for its simplicity and fresh flavors. The star of this dish is the pesto genovese, a sauce made with fresh basil, pine nuts, garlic, cheese, and olive oil. Today, I’m excited to share with you my personal recipe for this easy and delicious pasta al pesto, perfect for a quick and healthy meal.
Ingredients (for 4 servings):
- 400 g of pasta (spaghetti, penne, or the traditional trofie)
- 2 cups of fresh basil leaves
- 2 garlic cloves
- 1/2 cup of pine nuts (walnuts can be used as a substitute)
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of grated Pecorino cheese (optional but highly authentic)
- 1/2 cup of extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon of coarse salt (for the pasta water)
Instructions:
Cook the pasta
Bring a large pot of salted water to a boil (with 1 tablespoon of salt). Once boiling, add the pasta and cook until al dente according to package instructions (usually 8–10 minutes). While the pasta cooks, you can start making the pesto.Make the pesto
In a mortar and pestle (or a food processor if you’re in a hurry), crush the garlic cloves with a pinch of salt until they form a paste. Slowly add the basil leaves and gently crush them to avoid oxidation. Then, add the pine nuts and continue grinding until you have a smooth mixture.Add the cheese
Once the basil and pine nuts are well combined, mix in the grated Parmesan and Pecorino cheeses. Stir well, and finally, slowly drizzle in the olive oil while mixing, until you achieve a thick, creamy consistency. Adjust with salt and pepper to taste.Toss with pasta
Once the pasta is cooked, drain it well, reserving a little bit of the pasta water in case you need to thin out the sauce. In a large bowl, toss the pasta with the pesto. If the sauce is too thick, add a couple of tablespoons of the reserved pasta water to achieve the desired consistency.Serve
Serve your pasta al pesto immediately, garnished with extra grated Parmesan and a drizzle of olive oil for extra flavor.
Extra Tips:
- If you have leftover pesto, store it in a glass jar topped with a little olive oil to prevent oxidation. It will keep in the fridge for a few days and can be used in sandwiches or as a salad dressing.
- For an even more authentic Ligurian touch, add boiled potatoes and green beans to your pasta dish.
- If you can’t find pine nuts, feel free to substitute with almonds or walnuts; it will still taste fantastic.
Buon Appetito!
Pasta al pesto captures the essence of Mediterranean cuisine: fresh ingredients, vibrant flavors, and a simple preparation that lets every element shine. Whether you’re making it for a quick lunch or a comforting dinner, this recipe is sure to become a staple in your kitchen. What are you waiting for? Give it a try!
