Originating from Liguria, this basil pesto recipe is quick, healthy and tasty.
Straight from the sun-kissed region of Liguria, Pasta al Pesto Genovese is the ultimate celebration of freshness and simplicity. The secret lies in using high-quality ingredients, aromatic basil, fruity olive oil, rich Parmesan, and creamy pine nuts, all blended to create a smooth, vibrant green sauce that coats each bite of pasta perfectly.
Ingredients
- 400g linguine or fusilli (CiaoPasta.ca)
- 2 cups fresh basil leaves
- ½ cup extra virgin olive oil (CiaoPasta.ca)
- 1–2 garlic cloves
- 2 tablespoons pine nuts
- ½ cup grated Parmesan (or Pecorino Romano for a sharper flavor)
- Salt, to taste
- Optional: 1 small potato and a handful of green beans for a traditional Ligurian version
Cooking Method
-
Boil the pasta:
Bring a large pot of salted water to a boil. Add the linguine (or fusilli) and cook until al dente. If you’re adding potatoes and green beans, cook them in the same water, this helps flavor the pasta naturally. -
Prepare the pesto:
While the pasta cooks, combine basil leaves, garlic, pine nuts, and Parmesan in a food processor. Slowly drizzle in olive oil while blending until the texture becomes creamy and smooth. Avoid over-mixing to keep the pesto vibrant and fresh. -
Combine pasta and pesto:
Reserve about ½ cup of pasta cooking water, then drain the pasta. Add it back to the pot or a large bowl with the pesto. Gently mix, adding splashes of cooking water as needed to create a silky, glossy sauce that clings perfectly to the pasta. -
Serve and enjoy:
Plate the pasta and top with an extra drizzle of olive oil and a sprinkle of Parmesan. Garnish with fresh basil for color and aroma.
Pro Tip: Never heat the pesto directly on the stove, it should stay bright green and raw to preserve its delicate flavor.