Linguine Pasta with Homemade Basil Pesto
Linguine Pasta with Homemade Basil Pesto
Authentic Genovese Basil Pesto Linguine Recipe / How to Make Pesto Pasta at Home
Discover the vibrant and fresh flavors of pesto, a sauce born in Genoa, Italy! Just as each region in Italy boasts its own signature pasta sauce, the renowned specialty of Genoa is its classic Basil Pesto. This sauce, celebrated for its aromatic basil, rich pine nuts, and savory Parmesan cheese, is a true delight. It’s traditionally paired with wider pasta shapes like linguine or trenette. Learn how to create this Italian masterpiece in your own kitchen, bringing its exquisite aroma and taste to your table.
Homemade Basil Pesto- 30g Pine nuts (lightly toasting them enhances flavor)
- 2 cloves Garlic (adjust to your preference)
- 100g Fresh basil leaves (use only leaves, discard stems)
- 30g Freshly grated Parmesan cheese
- 150g High-quality EV olive oil (Extra Virgin)
For the Pasta- 100g Linguine pasta (per serving)
- 50g Fresh potato (peeled and sliced to 0.5cm thickness)
- 20g Fresh green beans (trimmed and cut to bite-size pieces)
- 100g Linguine pasta (per serving)
- 50g Fresh potato (peeled and sliced to 0.5cm thickness)
- 20g Fresh green beans (trimmed and cut to bite-size pieces)
Cooking Instructions
Step 1
Gently toast the pine nuts in a dry pan over low heat until they are lightly golden and fragrant. Be careful not to burn them.
Step 2
Grate the Parmesan cheese finely using a food processor or a grater. Freshly grated cheese offers the best flavor.
Step 3
Wash the basil leaves thoroughly and pat them completely dry. Use only the leaves, as the stems can affect the texture of the pesto.
Step 4
In a mortar and pestle or a food processor, combine the toasted pine nuts and garlic. Grind or process them until they form a coarse paste. You should start to smell the pungent aroma of the garlic.
Step 5
Add the fresh basil leaves to the mixture and continue to grind or process until the basil is finely chopped and incorporated. Avoid over-processing to preserve the fresh, vibrant basil aroma.
Step 6
Once the basil is well incorporated, add the grated Parmesan cheese. Mix everything together until well combined. The cheese adds a salty and nutty dimension to the pesto.
Step 7
Gradually drizzle in the high-quality EV olive oil while mixing. Start with a small amount and add more as needed until you reach your desired pesto consistency – it should be smooth and creamy. Blend until emulsified.
Step 8
Transfer the finished pesto to an airtight container. To preserve freshness, pour a thin layer of olive oil over the surface of the pesto before sealing. Store in the refrigerator for up to a week.
Step 9
Bring 1 liter of water to a boil in a large pot and add 10g of salt. Once boiling, add 100g of linguine pasta. Cook according to the package directions for ‘al dente’, slightly undercooking as it will finish cooking with the sauce.
Step 10
Slice the potato into approximately 0.5cm thick pieces. Add the sliced potatoes and trimmed green beans to the boiling pasta water during the last 3-4 minutes of the pasta’s cooking time. This ensures they cook perfectly alongside the pasta.
Step 11
Remove the green beans first when they are tender-crisp and briefly rinse them under cold water to stop the cooking process and maintain their vibrant color and snap. Drain the linguine and potatoes together when al dente. Reserve about one cup of the pasta cooking water before draining completely.
Step 12
In a large bowl, combine the drained linguine and potatoes with a generous amount of the prepared basil pesto. Season with salt and freshly ground black pepper to taste. Remember that the pesto and Parmesan cheese are already salty, so taste before adding more salt.
Step 13
Add a little of the reserved pasta water, a tablespoon at a time, and toss gently to combine the pesto, pasta, and vegetables. Add a splash more olive oil if needed to achieve a glossy, well-coated consistency. Stir everything together until the pasta is beautifully coated and serve immediately.
