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
Toast pine nuts lightly in a dry pan.
In a mortar & pestle, crush garlic with a pinch of salt.
Add basil in small batches, grinding to release oils.
Add pine nuts, then cheeses, pounding into a thick paste.
Drizzle in olive oil slowly until emulsified.
Cook fresh pasta for 2–4 minutes; reserve ½ cup pasta water.
Toss pasta with pesto, loosening with pasta water for a silky texture.
Plate with extra Parmigiano, basil leaves, and a drizzle of olive oil.