Pasta with Genovese Pesto

Pasta with Genovese Pesto: a fresh basil-infused first course

This classic Ligurian preparation unites the vivid aroma of freshly picked basil with the nutty warmth of toasted pine nuts and sharp notes of Parmigiano-Reggiano. Designed to highlight summer’s abundant herb harvest, this dish balances lightness and richness in every forkful. By grinding the basil into a smooth paste and gently tossing it with al dente pasta, you will create a vibrant, emerald-hued sauce that clings perfectly to each strand of spaghetti.

Ingredients

For 4 servings:

• Spaghetti
• Fresh basil leaves
• Pine nuts
• Garlic cloves
• Parmigiano-Reggiano
• Extra virgin olive oil

Preparation

1. Toast the pine nuts

1. Place pine nuts in a dry skillet over medium heat.
2. Stir constantly until golden brown and fragrant, about 3 minutes.
3. Transfer to a bowl to cool.

2. Prepare the pesto

1. In a mortar, crush garlic into a paste with a pinch of toasted pine nuts.
2. Add basil leaves in batches, grinding to a smooth paste.
3. Gradually drizzle in olive oil while stirring to emulsify.
4. Fold in finely grated Parmigiano-Reggiano and remaining pine nuts.

3. Cook and combine

1. Boil spaghetti until al dente in plenty of water.
2. Reserve a ladle of pasta water and drain briefly.
3. Toss hot pasta with pesto, adding pasta water to reach desired consistency.

Serving

Serve immediately on warmed plates, garnishing each portion with a sprig of basil and an extra drizzle of olive oil. Offer additional grated Parmigiano-Reggiano at the table for guests to finish their dish.

Tips and Variations

• Texture Adjustments: For a chunkier pesto, crush half the pine nuts coarsely and stir in at the end.
• Herb Blends: Substitute half the basil with fresh flat-leaf parsley for a milder flavor.
• Pasta Types: Swap spaghetti for trofie, trenette, or fusilli to capture extra pesto in their grooves.
• Vegan Option: Replace Parmigiano-Reggiano with nutritional yeast and use a neutral oil.

FAQ

How can I keep pesto bright green?

Work quickly to process basil at room temperature and cover the pesto surface with a thin film of oil to prevent oxidation.

Can I prepare the pesto ahead of time?

Yes, store pesto in an airtight container with olive oil on top. It will keep in the refrigerator for up to 3 days without significant color loss.

What’s the best way to grind pesto if I don’t have a mortar?

Use a food processor or blender with short pulses to avoid overheating the basil. Scrape down the sides frequently.

Conclusion

Pasta with Genovese pesto is a celebration of summer’s aromatic herbs and the simple elegance of Italian cuisine. With its vibrant color and harmonious flavors, it offers a quick yet refined first course that captures the spirit of the season. Enjoy this dish as soon as it is prepared to experience pesto at its freshest.