Pasta al Pesto (Traditional Italian Basil Pesto Pasta)

Ligurian pasta with basil, pine nuts, Parmesan, and olive oil.

Ingredients

For the pesto sauce

• 50 g (2 cups) fresh basil leaves

• 1–2 cloves garlic

• 30 g (¼ cup) pine nuts

• 50 g (½ cup) grated Parmigiano Reggiano

• 2 tbsp grated Pecorino Romano (optional but traditional)

• 100 ml (⅓ cup) extra virgin olive oil

• Salt, to taste

For the pasta

• 400 g (14 oz) pasta (trofie, linguine, or spaghetti)

• Salt, for pasta water

Instructions

1. Cook the pasta:Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta cooking water, then drain.

2. Prepare the pesto:In a mortar and pestle (or food processor), combine basil leaves, garlic, pine nuts, and a pinch of salt. Crush or blend gently. Gradually add olive oil until smooth, then stir in Parmigiano Reggiano and Pecorino Romano.

3. Combine pasta and pesto:Add the hot pasta to a bowl and toss with the pesto sauce. Add a little reserved pasta water to loosen the sauce if needed.

4. Serve:Serve immediately, optionally topped with extra grated cheese.

Tips for Authentic Pasta al Pesto

• Avoid overheating pesto—never cook it directly on the stove.

• Use young, fresh basil leaves for the best flavor.

• Traditional Ligurian versions may include boiled potatoes and green beans.