Pesto Genovese Pasta

★ 4.4 · Easy

Fresh basil, pine nuts, garlic, and Parmesan blend into a vibrant green sauce that needs no cooking at all, just a food processor and hot pasta.

15 minPrep Time

12 minCook Time

27 minTotal Time

4 servingsYield

Why You'll Love This

No-cook sauce bursting with fresh basil flavor
Classic Ligurian combination of pasta, potato, and pesto
Naturally vegetarian and easy to make ahead

Ingredients

1 lbtrofie or fusilli pasta
1/2 lb, or 2 mediumyukon gold potatoes, peeled and diced 1/2-inch (optional, traditional addition)
2 packed cupsfresh basil leaves
1/3 cuppine nuts, toasted
2 clovesgarlic
1/2 cupgrated Parmesan cheese
1/4 cupgrated Pecorino Romano cheese
2/3 cupextra-virgin olive oil
1/2 tspkosher salt, plus more for pasta water
1/4 tspblack pepper

Nutrition (estimated per serving)

610Calories

16gProtein

30gFat

68gCarbs

5gFiber

520mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Toast the pine nuts in a small dry skillet over medium-low heat for 3 to 4 minutes, shaking the pan often, until golden and fragrant; watch closely since they burn quickly. Let cool.
Bring a large pot (6 to 8 quarts) of water to a boil and salt it generously.
If using potatoes, add them to the boiling water and cook for 5 minutes before adding the pasta.
Add the pasta to the same pot and cook according to package directions until al dente, stirring occasionally.
While the pasta cooks, combine the basil, cooled pine nuts, garlic, Parmesan, and Pecorino in a food processor. Pulse 5 to 6 times until finely chopped.
With the processor running, slowly stream in the olive oil until the pesto is mostly smooth but still has a little texture, about 30 seconds.
Season the pesto with the salt and pepper; scrape into a large serving bowl.
Before draining, reserve 1 cup of the starchy pasta water.
Drain the pasta and potatoes and add them to the bowl with the pesto while still hot.
Toss well, adding reserved pasta water 2 tablespoons at a time until the pesto loosens into a sauce that coats every piece without pooling.
Taste and adjust salt, then serve immediately at room temperature or warm.

Tips

Never blend basil for too long or run the processor continuously; the friction heat can turn the leaves dark and bitter, so use short pulses.
Add the pasta water off heat, not in the pot; the residual heat of the pasta is enough, and boiling the pesto directly dulls its bright green color.