Rustic Genovese Basil Pesto Pasta
Elevate your pasta night with this Rustic Genovese Basil Pesto Pasta, a timeless Italian classic bursting with vibrant flavors and simple elegance. Made with fragrant fresh basil leaves, buttery toasted pine nuts, and rich grated Parmesan cheese, this homemade pesto recipe is blended to creamy perfection with extra virgin olive oil and just the right hint of garlic. Tossed with your choice of al dente pasta—be it spaghetti, linguine, or penne—and balanced with a splash of reserved pasta water for a silky finish, this dish is as comforting as it is sophisticated. Perfect for weeknight dinners or a cozy gathering, this quick and easy recipe, ready in just 25 minutes, is a celebration of authentic Italian flavors and rustic charm. Don't forget to garnish with extra Parmesan and fresh basil for a truly stunning presentation!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.5 cups Extra virgin olive oil
- 0.25 cups Pine nuts
- 2 cloves Garlic cloves
- 0.5 cups Grated Parmesan cheese
- 0.5 teaspoons Coarse sea salt
- 0.25 teaspoons Freshly ground black pepper
- 12 ounces Pasta (spaghetti, linguine, or penne)
- 1 tablespoons Salt (for pasta water)
- 0.5 cups Reserved pasta water
Instructions
Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water and cook your pasta of choice according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set aside.
While the pasta cooks, make the Genovese basil pesto. In a dry skillet, lightly toast the pine nuts over medium heat for 2–3 minutes, stirring frequently to prevent burning. Once golden brown, remove from heat and let cool.
In a food processor, combine the fresh basil leaves, toasted pine nuts, garlic cloves, grated Parmesan cheese, coarse sea salt, and ground black pepper. Pulse until the mixture forms a coarse paste.
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth and creamy consistency. Stop occasionally to scrape down the sides of the processor bowl for even blending. Taste and adjust seasoning as necessary.
Transfer the cooked pasta to a large mixing bowl. Add the basil pesto and toss until the pasta is evenly coated. If the pesto is too thick, add a few tablespoons of the reserved pasta water, one at a time, until the desired consistency is achieved.
Divide the pasta among serving plates. Garnish with an extra sprinkle of grated Parmesan cheese and a few fresh basil leaves for a beautiful presentation.
Serve immediately and enjoy your rustic Genovese basil pesto pasta!
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.7 g | 196% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7536 mg | 328% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
