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Pasta with Pesto Alla Genovese

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Pasta with Pesto Alla Genovese

The perfect pasta with pesto alla genovese recipe with a picture and simple step-by-step instructions.

  • 1 bunch Basil
  • 2 Pc. Garlic cloves
  • 80 g Pine nuts
  • 200 ml Olive oil
  • 100 g Parmesan
  • 500 g Spaghetti
  • 3 tbsp Salt
  • 1 Cup Pasta water
  1. Toast the pine nuts in the pan. Peel the garlic.
  2. Mix the roasted pine nuts, garlic, fresh basil, Parmesan and olive oil together in a mini mixer or mortar. It is better to mix in two steps so that the mixture does not become bitter.
  3. Bring the water to a boil and season with salt. Add the spaghetti and cook 2 minutes less than indicated on the package. Skim off a cup of pasta water while it is cooking.
  4. Drain the spaghetti. Mix the pesto and pasta water in the pan and cook the spaghetti in the mixture for another 2 minutes. Sprinkle with grated Parmesan cheese before serving.
Dinner
European
pasta with pesto alla genovese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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