Authentic Basil Pesto (Pesto alla Genovese)
This Easy Pasta Al Pesto Genovese (Pesto Pasta), ready in 15 minutes, combines fresh basil, pine nuts, garlic, and extra-virgin olive oil for a bright, flavorful dish. The secret is using pasta water to create a smooth, silky sauce that perfectly coats the pasta, making it a go-to weeknight meal.
Servings: 4
Calories: 422kcal
Ingredients
- 1 portion homemade pesto
- 1 lb pasta I used spaghetti but use penne, trofie, or farfalle)
- 1 teaspoon sea salt
- 1 cup pasta cooking water
- ½ cup Parmigiano-Reggiano grated
- ¼ cup Pecorino Romano grated
Instructions
- Cook the pasta: Boil large pot of salted water. Add in the pasta and cook according to the time on the box. Strain pasta just before al dente, reserving some of the pasta cooking water.
- Make pesto: While the pasta is cooking, make the quick homemade pesto. I make the pesto and add the cheese for the pesto only when combining with the pasta.
- Add cooked pasta to sauce: Just before straining the pasta, scoop out one cup of the pasta water. Add the strained pasta to a serving bowl and and combine with the pesto sauce. Do not use the pasta cooking pot, as it's too hot. Add in the cheeses, and combine. If sauce seems too thick, add in a bit of the hot starchy pasta water you reserved. Start with ¼ cup of pasta water. You don't want the sauce to be runny, but it should be smooth, glossy, and silky. Stir to loosen and combine the pesto sauce with the pasta.
- Season: Taste the pasta, and add more salt, if you like, per your taste.
- Serve the pasta: Plate up the pasta and add more grated Parmigiano or pecorino, if you like. Buon appetito. ENJOY!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
Substitutions & Variations
Protein Additions:- Chicken Pesto Pasta: Add grilled or sautéed chicken breast for a hearty, protein-packed meal.
- Shrimp Pesto Pasta: Swap chicken for shrimp; simply sauté shrimp with garlic and mix into the pesto pasta.
- Pesto with Tofu: For a vegetarian option, add pan-fried or baked tofu cubes seasoned with Italian herbs.
- Pesto Spaghetti: Use classic spaghetti for a traditional take on the dish.
- Pesto Tagliatelle: For a slightly different texture, try wide, flat tagliatelle noodles.
- gluten-free Pasta: Use gluten-free pasta to make the dish suitable for those with gluten sensitivities.
- Whole Wheat Pasta: Opt for whole wheat pasta for a heartier, more nutritious option.
- Pecorino Romano: Swap Parmigiano for Pecorino Romano for a sharper, more intense flavor.
- Nutritional Yeast: For a vegan alternative, use nutritional yeast instead of cheese to add a cheesy, umami flavor.
- Walnut Pesto: Replace pine nuts with walnuts for a different, earthier flavor profile.
- Almond Pesto: Almonds provide a slightly sweeter, milder taste compared to pine nuts.
- Spinach or Kale Pesto: Blend spinach or kale with basil for a nutrient-rich twist on the classic pesto.
- Arugula Pesto: Add arugula for a peppery kick, or substitute basil entirely with arugula for a different flavor.
- Roasted Vegetables: Add roasted cherry tomatoes, zucchini, or bell peppers for added texture and flavor.
- Sautéed Greens: Mix in sautéed spinach, kale, or Swiss chard for a nutrient boost.
- Red Pepper Flakes: Add a pinch of red pepper flakes to the pesto for a subtle heat.
- Spicy Pesto: Blend a small amount of fresh chili pepper into the pesto for a spicier version.
- Pesto alla Trapanese: Use almonds and tomatoes to make a Sicilian-style pesto that’s rich and slightly sweet.
- Sun-Dried Tomato Pesto: Add sun-dried tomatoes for a sweeter, tangier pesto.
- Avocado Oil: Swap olive oil for avocado oil for a different, slightly buttery flavor.
- Light Olive Oil: For a milder taste, use light olive oil instead of extra virgin.
- Creamy Pesto Sauce: Stir in a splash of heavy cream or a dollop of ricotta cheese for a creamier, richer pesto sauce.
Nutrition
Calories: 422kcal | Carbohydrates: 85g | Protein: 15g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.02mg | Sodium: 591mg | Potassium: 253mg | Fiber: 4g | Sugar: 3g | Vitamin A: 5IU | Calcium: 25mg | Iron: 1mg
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