Fresh Pasta with Basil Pesto

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.

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