Pasta al pesto alla genovese Recipe
Pasta al pesto alla genovese comes from Liguria, a region famous for its fragrant basil. It’s pasta with a green sauce made from basil, cheese and pine nuts. Italians often eat it in summer, when basil grows like crazy on balconies – it’s their quick, aromatic 15‑minute lunch or dinner.
Pasta al pesto alla genovese is a culinary calling card of Liguria, where fragrant basil grows on balconies and in home gardens all summer long. The distinctive, intensely herbal sauce made from basil, two kinds of cheese and pine nuts delivers a deep yet fresh flavour, completely different from heavy cream-based sauces. It’s one of those dishes that prove good ingredients and a short shopping list are all you need to create something truly special.
Chef's tips
Basil doesn’t like high temperatures, so blend the pesto briefly and ideally with an ice cube or very cold olive oil to keep its bright green colour. Drain the pasta while it’s still slightly al dente and immediately toss it with the pesto, loosening everything with a little cooking water until the sauce coats the strands evenly. Avoid heating pesto in a pan – the warmth of the pasta is enough, otherwise the basil can turn brown and bitter.
How to serve
Serve immediately with an extra sprinkle of grated cheese and a few fresh basil leaves on top for aroma. This pasta pairs beautifully with a light white wine from Liguria, or simply sparkling water with a slice of lime if you’re having a quick weekday lunch. It’s an ideal dish for hot afternoons when you want something satisfying but don’t want to spend long at the stove.
Ingredients
- pasta (e.g. trofie, fusilli or spaghetti) - 400 g
- fresh basil leaves only the leaves, without tough stalks - 40 g
- cheese finely grated - 40 g
- Pecorino Romano cheese finely grated; can be replaced with extra Parmesan - 20 g
- pine nuts can be replaced with cashews or almonds - 25 g
- garlic small; a larger clove can dominate the flavour - 1 clove
- extra virgin olive oil - 80 ml
- salt (for seasoning and for the pasta water)
Preparation
- Bring a large pot of water to the boil, add salt (the water should be distinctly salty like the sea). Add the pasta and cook according to the packet instructions until it is slightly firm in the centre.
- Meanwhile, make the pesto: put the basil leaves, pine nuts, grated Parmesan, grated Pecorino, peeled garlic clove and a pinch of salt into a blender or tall container.
- Start blending, gradually pouring in the olive oil in a thin stream. Blend briefly, just until combined, so that the sauce is smooth but not completely creamy – there can be tiny pieces of basil and nuts left.
- Taste the pesto and season with more salt if needed. If the sauce is very thick, add 1–2 tablespoons of cold water and blend briefly.
- When the pasta is cooked, reserve about 1 cup of the cooking water, then drain the rest.
- Return the pasta to the pot, add the pesto and 2–3 tablespoons of the hot pasta water. Gently toss for about 1 minute, until the sauce coats the pasta evenly and becomes slightly creamy.
- Serve immediately, topped with a little extra grated cheese and a few fresh basil leaves.
Storage
Leftover pesto can be stored in the fridge in a small jar covered with a thin layer of olive oil for 2–3 days, or frozen in small portions and thawed as needed. Leftover pasta with pesto is best eaten the same day; if you must reheat it, do so gently with a splash of water on low heat.
