🇮🇹 Italy · Food
Pasta al Pesto Genovese
By eatmundo · July 7, 2026
A vibrant and aromatic Ligurian classic, this dish features fresh basil pesto tossed with pasta, often enriched with small cubes of potato and green beans for added texture and flavour. It's a testament to the simplicity and richness of Italian culinary tradition.
Ingredients
check them off as you prepareHow to Make It
- 1
Carefully wash and dry 80g of fresh basil leaves. It's crucial they are completely dry to prevent the pesto from oxidizing and turning black. Gently toast 40g of pine nuts in a dry pan over medium heat for 2-3 minutes until golden and fragrant; set aside to cool.
- 2
Peel and lightly crush 2 cloves of garlic. In a food processor, or traditionally a marble mortar, combine the basil leaves, pine nuts, garlic, and 1/2 teaspoon of sea salt. If using a food processor, pulse until a coarse paste forms, scraping down the sides as needed.
- 3
Gradually add 60g of grated Parmigiano Reggiano and 20g of grated Pecorino Sardo to the mixture. Continue to pulse or grind, slowly drizzling in 150ml of extra virgin olive oil until the pesto reaches a smooth, vibrant green consistency. Avoid over-processing, which can heat the basil and dull its color.
- 4
Bring a large pot of heavily salted water to a rolling boil. Peel and dice 1 small potato (about 100g) into small 1cm cubes. Trim 100g of fresh green beans and cut them into 2cm pieces. Add the potato and green beans to the boiling water.
- 5
After 3 minutes, add 320g of trofie or trenette pasta to the same pot with the vegetables. Cook according to package directions until the pasta is al dente, usually around 8-10 minutes. The vegetables should be tender-crisp.
- 6
Before draining, reserve about 1 cup (240ml) of the starchy pasta water. Drain the pasta and vegetables thoroughly, shaking off excess water. This starchy water is your secret weapon for a creamy sauce!
- 7
In a large serving bowl, combine the drained pasta and vegetables with the freshly prepared pesto. Add a tablespoon or two of the reserved pasta water as needed to create a luscious, emulsified sauce that coats every strand. Serve immediately, perhaps with an extra sprinkle of Parmigiano Reggiano.
- 8
To avoid heating the pesto and preserving its fresh flavor, never add it to a hot pan. Instead, add it directly to the drained, hot pasta. The residual heat of the pasta will warm the pesto perfectly without cooking it.
Frequently Asked Questions
What type of pasta is best for Pesto Genovese?+
Traditionally, Ligurian pasta shapes like trofie, trenette, or testaroli are used, as their twists and grooves hold the pesto beautifully. Linguine or fusilli are also excellent choices for coating evenly.
Should I toast the pine nuts before adding them to the pesto?+
Yes, lightly toasting the pine nuts brings out their nutty flavor and adds depth to the pesto. Be careful not to burn them, as they can turn bitter quickly.
Why isn't the pesto cooked on the stove?+
Authentic Pesto Genovese is never cooked. Heating the basil can cause it to oxidize, turn dark, and lose its fresh, vibrant flavor. The warm pasta is sufficient to gently heat the pesto.
How can I store leftover pesto?+
Store fresh pesto in an airtight container in the refrigerator for up to 3-4 days, covered with a thin layer of olive oil to prevent oxidation. It can also be frozen for several months.
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