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Pesto Pasta

Italian Pesto Genovese is fresh, vibrant, and full of bold basil flavor. This timeless sauce comes together in minutes—perfect for tossing with pasta, spreading on crusty bread, or drizzling over just about anything you love.
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Prep Time 15 minutes
Cook Time 10 minutes
25 minutes
Servings: 6
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Basil
  • 4 tbsp parmesan
  • 2 tbsp Pecorino Romano
  • 3 cloves garlic
  • ¼ tsp salt
  • 1½ tbsp pine nuts
  • 1⅓ pound linguine pasta

Equipment

  • Blender or Food Processor

Method
 

Pesto
  1. In a blender, combine the basil, garlic, 6 tablespoons of Parmesan, 2 tablespoons of Pecorino, pine nuts, and 1 tablespoon of extra virgin olive oil . Blend until the ingredients form a coarse paste.
  2. While blending, gradually pour in the remaining olive oil until the mixture becomes smooth and creamy.
 Pasta
  1. Bring a large pot of water to a boil.
  2. Once boiling, add 2 tablespoons of salt, then add the pasta
  3. Reserve 4 tablespoons of the pasta cooking water and add it to the pesto
  4. Toss everything together until well combined and plate.
  5. Garnish with fresh basil leaves and serve

Notes

Rinse the basil leaves under cold running water, then place them in a large bowl of ice water for 3 to 4 minutes. This helps maintain their vibrant color and prevents oxidation.
This pesto sauce can be stored in the refrigerator for a few days in an airtight container and it also freezes very well.