Pasta con il Pesto alla Genovese
Pasta con il Pesto alla Genovese is a classic Italian dish from Liguria, featuring fresh basil pesto made with pine nuts, garlic, Parmesan cheese, and olive oil. This vibrant, fragrant sauce is a true celebration of simple, natural ingredients.
Ingredients
- 2 cups fresh basil leaves
- 1/3 cup pine nuts lightly toasted
- 2 garlic cloves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt to taste
- 1 lb pasta trofie, spaghetti, or linguine
Instructions
- Prepare the Ingredients: Wash and dry the basil leaves thoroughly. Lightly toast the pine nuts in a dry skillet for a couple of minutes until golden.
- Make the Pesto: In a food processor (or mortar and pestle for a more traditional method), combine the basil, toasted pine nuts, and garlic. Pulse until coarsely chopped.
- Add the Cheese and Olive Oil: Slowly add the grated Parmesan cheese and olive oil to the mixture. Blend until smooth, ensuring the pesto has a creamy, rich consistency.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain.
- Combine the Pasta and Pesto: Toss the freshly cooked pasta with your homemade pesto sauce, making sure the pasta is well-coated.
- Serve: Plate the pasta and enjoy immediately, garnishing with extra Parmesan cheese and a drizzle of olive oil if desired.
Notes
For a smoother sauce, you can blend the pesto longer or add a splash of pasta cooking water to loosen it up.
If you prefer a milder garlic flavor, use just one clove.
Pesto can also be stored in the fridge for up to a week. Add a layer of olive oil on top to preserve its vibrant green color.
If you prefer a milder garlic flavor, use just one clove.
Pesto can also be stored in the fridge for up to a week. Add a layer of olive oil on top to preserve its vibrant green color.