Pesto Genovese with Pasta (Classic Basil Pesto, No Fancy Tools)

How to Make Pesto Genovese with Pasta (Classic Basil Pesto, No Fancy Tools)

1. 1

   Step 1: Prepare the basil

   Rinse the basil leaves gently and spin or pat them very dry—excess water thins the pesto. Strip the leaves from thick stems and stack them for easier chopping, then do a quick rough chop to reduce volume before the fine chopping step.

   For this step

   • 2 cupsFresh basil leaves, packed
   
2. 2

   Step 2: Chop and emulsify the pesto

   On a sturdy cutting board, finely chop the basil with the garlic and toasted pine nuts by rocking your knife; keep scraping the pile together and continue until the mixture is a coarse paste. Transfer to a bowl, stir in the grated Parmigiano, then slowly drizzle in the olive oil while whisking or stirring vigorously with a fork to form a glossy emulsion; season to taste with a little salt.

   For this step

   • 2 clovesGarlic cloves, peeled
   • 1/3 cupPine nuts, lightly toasted
   • 1/2 cupParmigiano-Reggiano, finely grated
   • 1/2 cupExtra-virgin olive oil
   
3. 3

   Step 3: Cook the pasta

   Bring a large pot of water to a rolling boil, add the salt, and cook the pasta until just al dente (follow package timing, usually 8–10 minutes). Reserve about 1 cup (240 ml) of the starchy cooking water before draining the pasta.

   For this step

   • 1 tspKosher or coarse sea salt
   • 12 ozDried pasta (linguine or trenette)
   
4. 4

   Step 4: Toss and finish

   Off the heat, return the drained pasta to the pot or a warm serving pan and add the pesto; toss vigorously, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta silky and loosened to your liking. Taste and adjust salt, then serve immediately with an extra sprinkle of Parmigiano and a light drizzle of olive oil.
   

1. Rinse the basil leaves gently and spin or pat them very dry—excess water thins the pesto. Strip the leaves from thick stems and stack them for easier chopping, then do a quick rough chop to reduce volume before the fine chopping step.
2. On a sturdy cutting board, finely chop the basil with the garlic and toasted pine nuts by rocking your knife; keep scraping the pile together and continue until the mixture is a coarse paste. Transfer to a bowl, stir in the grated Parmigiano, then slowly drizzle in the olive oil while whisking or stirring vigorously with a fork to form a glossy emulsion; season to taste with a little salt.
3. Bring a large pot of water to a rolling boil, add the salt, and cook the pasta until just al dente (follow package timing, usually 8–10 minutes). Reserve about 1 cup (240 ml) of the starchy cooking water before draining the pasta.
4. Off the heat, return the drained pasta to the pot or a warm serving pan and add the pesto; toss vigorously, adding reserved pasta water a few tablespoons at a time until the sauce coats the pasta silky and loosened to your liking. Taste and adjust salt, then serve immediately with an extra sprinkle of Parmigiano and a light drizzle of olive oil.