Fresh Pasta with Basil Pesto

Basil pesto is the difference between ordinary pasta and something memorable. The technique is simple: fresh basil, toasted pine nuts, garlic, Parmesan, and quality olive oil, blended in stages to preserve the bright green color and prevent bitterness. Toss it with fresh pasta: whether you buy it from a local Italian market or make your own, and you've got a dish that tastes like you spent hours in the kitchen. The key is using room-temperature ingredients and not over-processing. Master this once, and you'll never buy jarred pesto again.

Watch as Chef Glenn demonstrates the technique for preparing authentic basil pesto from scratch and tossing it with fresh pasta. Learn the proper blending method, ingredient ratios, and how to achieve restaurant-quality results. This video covers essential techniques you'll use for countless Italian dishes.

Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes
Yield: 4 servings

Ingredients

• 3 cups fresh basil leaves (lightly packed, stems removed)

• 1 clove garlic

• 2 tbsp pine nuts (lightly toasted)

• ½ cup Parmigiano-Reggiano, grated

• ¼ cup Pecorino Romano, grated

• ½ cup extra virgin olive oil (preferably Ligurian or high-quality cold-pressed)

• Sea salt, to taste

• 12 oz fresh pasta (tagliatelle, linguine, or trofie)

Instructions

1. Toast pine nuts lightly in a dry pan.

2. In a mortar & pestle, crush garlic with a pinch of salt.

3. Add basil in small batches, grinding to release oils.

4. Add pine nuts, then cheeses, pounding into a thick paste.

5. Drizzle in olive oil slowly until emulsified.

6. Cook fresh pasta for 2–4 minutes; reserve ½ cup pasta water.

7. Toss pasta with pesto, loosening with pasta water for a silky texture.

8. Plate with extra Parmigiano, basil leaves, and a drizzle of olive oil.

Wine Pairing

Fresh pasta with basil pesto demands a wine that complements the herb's brightness without overwhelming its delicate flavor. Spottswoode Sauvignon Blanc from Napa Valley is an exceptional choice: crisp and vibrant, with citrus and herbal notes that mirror the basil and amplify the Parmesan's savory character. The wine's bright acidity cuts through the richness of the olive oil while its clean finish refreshes the palate between bites. Alternatively, a Vermentino from Liguria (where pesto originates) offers similar herbaceous qualities with a slight salinity. Serve slightly chilled (50-55°F) to enhance the wine's refreshing quality and let the pesto shine.

Notes

Mortar & Pestle Technique

• The traditional method releases basil oils more gently than a food processor, preventing bitterness
• Work in small batches: don't overfill the mortar
• Use a circular grinding motion, not just pounding
• The paste should look emulsified, not separated
• If you don't have a mortar & pestle, a food processor works but pulse gently and avoid over-processing

Ingredient Tips

• Use small, tender basil leaves for the sweetest flavor—avoid large, mature leaves that can be bitter
• Toast pine nuts just until fragrant (2-3 minutes); they burn quickly
• Room-temperature ingredients emulsify better than cold
• Ligurian olive oil is traditional for pesto—mild, fruity, not peppery
• Parmigiano-Reggiano and Pecorino Romano balance each other (nutty + sharp)

Pasta Tips

• Fresh pasta cooks in 2-4 minutes. Watch carefully, it goes from perfect to overcooked quickly
• Source fresh pasta from Italian markets, specialty grocers, or make your own (see future video)
• Tagliatelle, linguine, or trofie are traditional shapes for pesto
• Reserve pasta water before draining—the starch helps create a silky sauce
• Toss pasta with pesto in a bowl, not in the hot pot—high heat can darken the pesto

Storage

• Store pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation
• Refrigerate up to 5 days
• Freeze for up to 3 months (add cheese after thawing)
• Pesto will darken slightly over time—this is normal oxidation, not spoilage