Beginner
When you hear the word pesto, you are primarily thinking of pesto Genovese, with its fragrant basil leaves, garlic, and pine nuts. This classic sauce, hailing from the Liguria region of Italy, is a testament to the power of simple, fresh ingredients.
At its heart, this pesto is a harmonious blend of basil, garlic, pine nuts, Parmesan cheese, and olive oil. Traditionally, a mortar and pestle is used to grind the ingredients together, releasing their full flavor, however, I use either a small blender or food processor.
What Pasta Is Perfect for Pesto?
The beauty of pesto lies in its versatility. It can be tossed with a variety of pasta shapes, each offering a unique experience.
Trofie: This Ligurian specialty is the classic pairing for pesto. Its twisted shape is perfect for capturing the sauce. It can be hard to find, but in 2023 I was able to find it at Trader Joes.
Trenette: Another Ligurian favorite, trenette is a long, flat pasta similar to linguine.
Penne: The ridges and hollows of penne hold the pesto beautifully.
Orecchiette: These "little ears" are also a great choice for scooping up the sauce.
Think about using any pasta that can hold a thick sauce. In the picture for this recipe, I used fusilli (actually brown rice and quinoa fusilli again from Trader Joe's), and it held the sauce perfectly.
Beyond the Basics:
While Pesto Genovese is a masterpiece in its own right, there's always room for exploration.
Arugula Pesto: Try substituting arugula for some of the basil for a peppery kick. This adds a depth of flavor to the pesto.
Walnut Pesto: Walnuts offer a richer, earthier flavor compared to pine nuts. Walnuts are easier to find and less expensive as well, but other nuts such as pistachios, almonds, or even pumpkin seeds should also be considered. You want to toast them before using them, but experiment with your favorite. I want to try hazelnuts (I'm on a hazelnut kick right now)
Sun-Dried Tomato Pesto: Adding sun-dried tomatoes brings a touch of sweetness and umami.
Tips for Pesto Perfection:
Don’t cook the pesto. Toss the hot pasta with the pesto. That’s all you need.
Use the freshest basil possible. The quality of the basil is paramount.
Don't overcook the pasta. It should be al dente, with a slight bite. This helps it soak up the pesto.
Save some pasta water. The starchy water helps to create a creamy emulsion with the pesto. Definitely do this. It makes a difference.
Due to the oil, pesto will last in the refrigerator for up to 2 weeks, so ensure your garlic and basil are fresh. I like to top mine off with a bit of olive oil so it doesn’t brown. You can also freeze it, which is a great way to revisit summer in the dead of winter. I’ve kept my pesto in the freezer for up to a year.
Here’s my Pasta Pesto recipe.
Perfectly simple dinner