Pesto Genoese
~15 Minutes
~5 Minutes
2-3
Pasta
California
Pesto Genoese is a classic for a reason. Warm, rich and inviting with enough punch from the basil and garlic to keep it lively. All too often, I find it to be a bit of a let down. To speak nothing of the monstrosity that is the cream based nonsense you can find on doordash, it’s often served with a heavy hand of sauce and lacks the subtle intensity that can come from good summer produce.
I’ve tried a fair amount of recipes online and improvised many a weeknight pesto dinner. I've found that I have a tendency to taste the sauce, find it lacking in a certain richness, and then lean into the cheese and nuts, usually to mixed success. At one point though, I tasted just the basil, spun in a food processor with a little bit of salt, and realized I had been discounting the way this humble herb could add a richness and depth of its own.
I realized that basil was not only the highlight of the sauce, but the main body component. Parmesan and nuts are there to tie the dish together, not to function as the main body of the sauce.
Over time, I’ve played with various ratios and construction methods, and found what I believe to be the ideal ratio: 1:1:1 garlic, parmesan, and pine nut, to 4:4 basil and oil. I do add a touch of salt to the pesto, and of course make sure your pasta water is amply salted
Ingredients
¼ Cup Pine Nuts (25 g)
¼ Cup Parmigiano Reggiano (25 g), roughly chopped
2 Packed Cups Basil Leaves (100 g)
4–5 Cloves Garlic (25 g)
¾ tsp Fine Sea Salt (4 g)
½ Cup Delicate EVOO (100 g)
12 Oz Fresh Noodles, like Spaghetti or Pappardelle
To Finish
Parmigiano Reggiano
More EVOO
Recipe
Step 1
Toast the Pine Nuts: Toast pine nuts in a dry pan over medium-low heat until lightly golden and fragrant. Let cool slightly.
Step 2
Process the Pine Nuts: Add pine nuts to a food processor and pulse until crumbly and even, but not a fine powder. Transfer to a medium mixing bowl.
Step 3
Process the Parmigiano Reggiano: Add Parmigiano Reggiano to the food processor and pulse to a similar crumbly texture. Add to the mixing bowl with the pine nuts.
Step 4
Make the Basil Mixture: Add basil, garlic, olive oil, and salt to the food processor. Pulse until evenly broken down, but still loose and textured.
Step 5
Finish the Pesto: Fold the basil mixture into the pine nuts and Parmigiano Reggiano until evenly combined.
Step 6
Cook the Pasta: Bring a pot of salted water to a boil. As the water is warming, test the salt - it should be salty like a potato chip (this takes a lot more salt than most people realize). Cook fresh pasta until fully cooked, but on the firm side, usually 2–4 minutes depending on shape and thickness (See note). Reserve a splash of pasta water, then drain.
Step 7
Assemble: Toss pasta with pesto, adding a small splash of pasta water as needed to loosen and coat the noodles. Serve immediately.
Note for Pesto Genoese
We’re not going to finish cooking the pasta in the sauce here like we might an aglio e olio. With this pesto, we want to just barely heat the sauce through while tossing it with the noodles, so make sure the pasta you pull from the pot is fully cooked and ready to eat.
