Villa Sentieri

Pasta al Pesto

The classic basil-based pesto is Pesto alla Genovese. However, because the recipe and ingredients for Pesto alla Genovese are tightly regulated (for example, the basil must be grown in Genoa, Italy), I’ll refrain from calling this Pesto alla Genovese since it can’t meet those strict regulations. Try to use young, small basil leaves. If you must use larger ones, tear them into smaller pieces so they measure approximately the same way. Using olive oil from Liguria, where Pesto alla Genovese originated, is another of those difficult-to-meet requirements. Nonetheless, try to use a sweet, fruity olive oil rather than one that is spicy and pungent. Make the pesto as close to serving time as possible. I like to have all the ingredients measured, making the pesto after the pasta starts to a boil. If you’re wondering about the use of a food processor, that would not be permitted either but I doubt there are many of us that would make pesto if we had to use the traditional marble mortar and wooden pestle!

CoursePasta, Noodles, and Sauces
CuisineItalian

Servings	Prep Time
6people	30minutes

Cook Time	Passive Time
15minutes	30minutes

Servings	Prep Time
6people	30minutes

Cook Time	Passive Time
15minutes	30minutes

Ingredients

For the pesto

2cups basil leavesvery lightly packed
1/2cup extra virgin olive oilpreferably sweet and fruity
2tablespoons pine nuts
2cloves garlicroughly chopped
1/2teaspoon salt
1/3cup freshly grated Parmigiano Reggiano cheese
2tablespoons freshly grated Pecorino Romano Cheese

For the pasta

1pound dried pastasuch as spaghetti, penne rigate, or fusilli
3quarts water
1/3cup salt

Instructions

Pluck the basil leaves from the stems and measure 2 cups, lightly packed.
Measure all the other ingredients. Pine nuts.
Garlic.
Parmigiano Reggiano and Pecorino Romano cheeses.
Don’t forget the extra-virgin olive oil and salt.
Bring three quarts of water and 1/3 cup of salt to a rolling boil.
While water comes to a boil and the pasta cooks, heat the serving bowl by placing it in a 150°F oven or partially filling it with boiling water.
When the water comes to a boil, add the pasta. Return to a boil, stirring frequently.
As the pasta boils, put the basil leaves, olive oil, pine nuts, garlic, and salt in a food processor. Puree the basil mixture, scraping down the sides of the bowl occasionally.
When the pasta is almost al dente, pour the basil puree into the warmed serving bowl.
Add the Parmigiano and Romano cheeses. Stir to combine.
Remove ¼ of the boiling pasta-cooking water from the pot and stir into the pesto to loosen it.
When the pasta is al dente, remove and reserve a cup of pasta cooking water.
Drain the pasta. Do not rinse. Add the pasta to the serving bowl and toss to coat each strand.
If the pesto seems a little thick, add a tablespoon or two of the reserved pasta-cooking water.
Taste and adjust salt if necessary.
The finished dish.

Recipe Notes