Main Courses > Pasta & Noodles > Classic Italian Pasta > Pesto Pasta

Authentic Pesto Pasta

Indulge in the vibrant flavors of Italy with this authentic pesto pasta recipe. Fresh basil pesto, made from scratch, coats perfectly cooked pasta for a simple yet unforgettable meal. Learn how to create restaurant-quality pesto pasta in the comfort of your own kitchen.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 2 cups, packed Fresh Basil Leaves
  • 1/4 cup Pine Nuts
  • 2 Garlic Cloves
  • 1/2 cup, grated Parmesan Cheese
  • 1/4 cup, grated Pecorino Romano Cheese
  • 1/2 cup Extra Virgin Olive Oil
  • to taste Salt
  • to taste Black Pepper
  • 1 pound Pasta (Linguine or Trofie recommended)
  • 1/2 cup, reserved Pasta Water

Prepare the Pesto

Thoroughly wash and dry the basil leaves. This is crucial for preventing a diluted pesto flavor.

Combine Ingredients

In a food processor, combine the basil leaves, pine nuts, garlic cloves, Parmesan cheese, and Pecorino Romano cheese.

Blend the Pesto

Pulse the food processor until the ingredients are coarsely chopped. Then, with the food processor running, slowly drizzle in the extra virgin olive oil until a smooth, but slightly textured, paste forms.

Seasoning

Season the pesto with salt and black pepper to taste. Remember that the cheeses are already salty, so start with a small amount and adjust accordingly.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water before draining.

Combine Pasta and Pesto

Drain the pasta and immediately transfer it to a large bowl. Add the pesto to the hot pasta and toss gently to coat. If the pesto is too thick, add a tablespoon or two of the reserved pasta water at a time until it reaches your desired consistency.

Serve

Serve the pesto pasta immediately. Garnish with extra grated Parmesan cheese and a drizzle of olive oil, if desired. A sprinkle of toasted pine nuts also adds a nice touch.

Nutrition Facts Estimated per 100g of product

(Estimates based on average ingredient values; actual values may vary)

Calories: ~250
Protein: ~8g
Fat: ~15g
Carbohydrates: ~20g
Fiber: ~2g

Other Considerations for Nutrition

This recipe is high in fat due to the olive oil and nuts. Consider using less olive oil or substituting some of the pine nuts with walnuts for a slightly different flavor and potentially lower cost. Parmesan and Pecorino Romano cheeses contain significant amounts of sodium.

← Authentic Pasta Carbonara Authentic Singapore Noodles →

FAQ

  • Can I use a different type of nut?

    Yes, walnuts or almonds can be substituted for pine nuts. The flavor will be slightly different, but still delicious. Toasting the nuts beforehand enhances their flavor.
  • Can I make pesto ahead of time?

    Yes, pesto can be made ahead of time and stored in the refrigerator for up to 3 days. To prevent it from browning, drizzle a thin layer of olive oil over the top before storing. You can also freeze pesto in ice cube trays for longer storage.
  • What if I don't have a food processor?

    You can use a mortar and pestle to make pesto traditionally. It will take more time and effort, but the results are worth it! Alternatively, a blender can work, but be careful not to over-blend, as it can heat up the basil and make the pesto bitter.
  • My pesto tastes bitter. What did I do wrong?

    Bitter pesto can be caused by a few things. Over-processing the basil can release bitter compounds. Make sure to pulse rather than continuously blend. Also, using old or poor-quality olive oil can contribute to bitterness. Finally, some people are more sensitive to the bitterness of basil itself.