Pesto Pasta Recipe
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Toasted walnuts (or pine nuts), a fistful of fresh basil, Parmesan, garlic and olive oil is all you need for a simple and practically perfect pesto that tastes like the best of summer.
Featured in: Countdown to a Summer Feast
Learn: How to Make Pasta ½ cup walnuts or pine nuts
Big bunch basil, about 10 stems
2 cloves garlic, peeled, or to taste
Olive oil as needed
Salt and pepper
Grated Parmesan to taste
1 pound pasta, any shape Add ingredients to Grocery List Ingredient Substitution Guide
Toast nuts in a dry skillet over medium heat, shaking frequently, until fragrant, browned and not burned. Pulse them in a food processor until chopped but not at all powdery.
Wash the basil; dry it in a salad spinner. Put it in the food processor with the garlic and as much oil as you need to allow the machine to do its work. Process, adding salt, pepper and oil as needed. When the pesto is smooth and delicious, stir in or pulse in the cheese.
Cook the pasta in boiling salted water until it's tender but not mushy. Dress with the pesto, thinning with a little of the cooking water if necessary. Serve immediately.
Private Notes Leave a Private Note on this recipe and see it here.
Kudos, Mark for toasting the pine nuts. Not every recipe says to do it, but IMO, it's adds a world of flavor. Walnuts? Too emphatic a taste for me. I also think bow-ties or rotelle are the best because they hold the pesto better than long spaghetti. By the way, I add chicken breast to it - sometimes; however, a simple pesto dish is one of the great pleasures of life. Whoever combined basil, (toasted!) pine nuts, garlic, olive oil and Parmesan is a culinary saint.
I don't dry my basil, I think the little bit of water helps keep the mix loose. And I don't use the pasta water; it's too hot and makes the basil drab colored.
Pesto is from the Italian verb pestare (to pound or crush) pesto can be made from almost any vegetable, this recipe is pesto alla genovese because it has basil another favorite of mine is pesto alla rucola, rucola(arugula) is substituted for basil. to a purist pesto should be pounded with a wood pestle and marble mortar and the nuts pinoli a classic version of pesto alla genovese is Mr Bittman's with the addition of small steamed green beans and boiled potatoes and the pasta is trenette.
What do I do with the chopped nuts? Just sprinkle on top?
You should blanch and press out the liquid of the basil quickly before processing o keep it a nice green color. Jacques Pepin does it! Otherwise it turns brown and gross looking.
So darn good...but I do just a half pound of pasta and some broccoli...then generous dollops of pesto, xtra Parm. Private notes are only visible to you.
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