Pesto Genovese (Homemade Pesto Recipe )
You may already have numerous homemade pesto recipes under your belt, but trust me when I say that thisPesto Genoveseis well worth trying. In this award-winning family recipe, handed down by an Italian chef who grew up in Genoa, a special preparation procedure is used to ensure that it turns out delicious, colorful, and velvety smooth every single time! Pesto is an aromatic, lively, and fresh pasta sauce that dates back to the early 1600s in Genoa, a port city in Northwestern Italy. It is made using fresh basil, garlic, and other herbs.
How the ingredients are blended is critical to creating a truly delicious pesto, and this Pesto Genovese is just heavenly in its simplicity.
Origins of this Pesto Genovese recipe
Chef Paolo Laboa of the Solo Italiano restaurant in Portland, Maine, shared his basil pesto recipe with me, and I was delighted to try it. A fantastic supper at Solo Italiano was had by Robert, our friends, and me while on a cycling ride through Maine. I got a pasta meal that included their “genuine Genovese pesto,” which was delicious. That being said, I’m here to tell you that it was the silkiest, most perfectly balanced pesto I’d ever had– and I’ve eaten a lot of pesto over the years. The texture was really smooth.
I was really captivated.
Neither Chef Paolo nor his Pesto Genovese could have been kinder or more proud of their creation.
He was generous enough to share the recipe with me.
Secrets to making a silky smooth pesto
According to the chef, the following are the secrets to the clean, smooth texture of this Pesto Genovese:
- Using finely shredded cheeses
- Soaking the basil leaves in cold water and allowing a small amount of water to remain on them according to his unique, step-by-step blending procedure (he’s fine with using a blender or food processor instead of the conventional mortar and pestle)
- To prevent the sauce from heating up and separating, pulse the ingredients rather than continuously process them
- Pour in 1 tablespoon of boiling pasta water to the pesto and set aside for few minutes before serving to allow the cheeses to melt
What is the best way to keep homemade pesto? After the pesto has been spooned into an airtight container, cover it with a thin layer of olive oil and set it in the refrigerator. It is also possible to freeze it (see below). What is the shelf life of homemade pesto? While pesto may be stored in the refrigerator for up to 2 weeks, I believe the flavor is at its finest within a week. Make careful to drizzle a thin coating of olive oil immediately on top of the pesto before storing it in an airtight container to prevent it from drying out.
Yes, it is possible to freeze it and then defrost it in the refrigerator.
It has a shelf life of up to three months.
This is a question that is extremely tough to answer.
It’s a matter of personal preference. I normally use around 1/3 to 1/2 cup pesto for 1 pound of pasta, depending on how much I’m cooking. If you mistakenly put too much pesto in, just add a little extra pasta water to make up for it.
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- Crostini with goat cheese, pesto, and tomatoes
- Pasta Salad with Tuna and Roasted Red Peppers
- Grilled Tarragon Chicken with Pasta, Pecans, and Spring Greens
- And more. The following dishes are served: Roasted Eggplant, Zucchini, and Red Pepper
- Smoked Salmon Chopped Salad
This Pesto Genovese is perfectly balanced and silky, and it is definitely worth trying. An Italian chef reared in Genoa passed down this award-winning family recipe to us, and it relies on a particular preparation procedure to ensure that it turns out delectable, vivid, and smooth.
- 3 to 4 cups fresh basil leaves (leave the stems on), loosely packed Toss together: 1/3 cup toasted pine nuts, 1/2 cup extra virgin olive oil, 1/2 teaspoon minced garlic (1 clove), 1 teaspoon kosher salt, 1/3 cup finely shredded Parmesan cheese, 1/3 cup finely grated Pecorino Romano cheese, and a pinch of freshly ground black pepper.
- 1 hour of soaking basil leaves in cold water is recommended. In a small blender or food processor, mix together the pine nuts, olive oil, and garlic until smooth. Pulse the ingredients until it resembles a coarse paste. Remove the majority, but not all, of the water from 1 cup of basil leaves by shaking it. Add all of the ingredients to a blender and pulse a few times. Repeat with the remaining basil leaves, adding 1 cup at a time until you have used all of them. Pulse the processor until the mixture is smooth and pureed
- Pulse until the mixture is smooth, adding salt as needed. Add the cheeses and pulse just until they are well combined. Do not over-blend, since the sauce will separate if over-blend
- Place the pesto in a small dish or jar and set aside. If you’re preparing something more than 30 minutes ahead of time, drizzle a thin coating of olive oil over it.
Adding 1 tablespoon hot pasta water to the sauce before serving will help to melt the cheeses and make the sauce silkier, as well as making it more flavorful. Make ahead: Pesto may be prepared ahead of time and refrigerated for up to 2 weeks once a thin layer of oil has been applied to the top. It is also possible to freeze food for up to three months.
How Much Pesto Per Pound Of Pasta Recipes with ingredients,nutritions,instructions and related recipes
- Cook the pasta till al dente in a large saucepan of boiling water until it is done. Drain while heating the oil in a frying pan over medium low heat in the meantime. Toss in the pesto, onion, and salt & pepper to taste. Prepare the dish for about five minutes, or until the onions are tender. In a large mixing dish, combine the pesto mixture and the pasta. Add in the shredded cheese and mix well. Serve
Nutritional Information: 224.7 calories, 32 grams of carbohydrates, 43.5 milligrams of cholesterol, 7.2 grams of fat, 2.5 grams of fiber, 7.8 grams of protein, 1.5 grams of saturated fat, 71.3 milligrams of sodium, and 0.4 grams of sugar Steps:
- Cook the spaghetti in a large saucepan according to the package directions. Drain the pasta thoroughly, then return it to the pan with the pesto and half of the Parmesan cheese. Pour the mixture into a serving dish and top with the remaining Parmesan
- Toss thoroughly.
Nutritional Information: 336 calories, 5 grams of fat, 2 grams of saturated fat, 3 grams of carbohydrates The carbohydrate content is 62 grams. 2 grams of dietary fiber Protein The following nutrients: 14 grams of protein, 0.23 milligram of sodium
PESTO FOR A POUND OF PASTA
- Cook almonds on High for 1 1/2 to 2 minutes, or until they are gently toasted in the middle, in a small microwave-safe basin or cup. Allow for a slight cooling
- Pulse the almonds, basil, garlic, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper in a food processor fitted with a knife blade until finely chopped. While the processor is running, slowly pour in the olive oil and water until everything is well combined.
Dietary Facts: Calories 83.8, Fat 7.5, Saturated Fat 1.5, Cholesterol 3.7, Sodium 137.5, Fiber 0.8, Sugar 0.2, Protein 2.6.
PESTO PASTA – WITH PLENTY OF PESTO SAUCE! | RECIPETIN EATS
2019-02-20Use 300g/10oz for a very fantastic coating of pesto sauce – 3 large portions, 4 smaller servings; Use 300g/10oz for a really excellent coating of pesto sauce; Use up to 350g/12oz of pesto sauce for a “regular” amount of pesto sauce to make a. Fromrecipetineats.com 3-4 Servings5/5 (15)Servings Cuisine: American-ItalianCategory: Main Dishes and Pastas
CAPRESE PASTA SALAD8 TIPS FOR PERFECT PESTO PASTA.
2015-07-07· If you wish to serve the salad warm, cook the pasta until al dente; if you plan to serve it cold or at room temperature, cook the pasta until just past al dente. 14 1/2 cups of pasta water should be set aside. Fromwillcookforfriends.com 5 out of 5 (1) 6 minutes is the estimated reading time. Servings6-8
EASY CHICKEN PESTO PASTA 15-MINUTE DINNER RECIPE – MELANIE.
2018-01-06· In order to prepare a pound of pasta, how much pesto should you use? The answer is contingent on how much you enjoy pesto and how wonderful your pesto is:). The typical ratio is 3/4 cup of water to 1 cup of sugar. Frommelaniecooks.com CuisineItalianCategoryPastaServings 6Total Time (in minutes and seconds) 10 minutes is allotted.
HOMEMADE PESTO PASTA | HELLO LITTLE HOME
Fromhellolittlehome.com 5 out of 5 (1) Time allotted: 20 minutes CategoryMain CoursePublished on the 6th of August, 2019
PESTO PASTA – DUMMIES
Drain the pasta and set it aside. In a large saucepan or a large mixing basin, combine the pesto, 1/3 cup pine nuts, and pasta and toss until the pasta is well covered with the pesto. Toss in more or less pesto depending on your preferences (a normal ratio is 3/4 cup pesto to 1 pound pasta, but you may experiment). Add a couple more. Fromdummies.com
THE RIGHT WAY(S) TO SERVE PESTO ON PASTA
Here are the actions to take: 2019-10-10 Step 1: Cook the pasta until it’s al dente (firm to the bite).
Step 2: Transfer the pasta to a mixing basin or a serving bowl and set aside. Step 3: Toss in the pesto. Step 4: Gradually add the pasta water, stirring constantly, to bind and emulsify the oil-based sauce. Step 5: Consume. Recipe courtesy of seriouseats.com
BARILLA® PESTO, SHRIMP, AND SQUASH PASTA | BARILLA
Cook the pasta according to the package directions, then drain it thoroughly. In a large pan, heat the olive oil over medium heat until shimmering. Add the shrimp and cook until done. Cook for 4 to 6 minutes, rotating halfway through, or until the fish is opaque in the center. Toss in the drained pasta and. Frombarilla.com Italian CuisineCategoryBlue BoxServings8 CuisineItalianCategoryBlue BoxServings8
- In a large pan, heat the olive oil over medium heat until shimmering. Add the shrimp and cook until done. Cook for 4 to 6 minutes, rotating halfway through, or until the fish is opaque in the center. Combine the pasta and squash in a large mixing bowl. Combine the remaining pesto, roasted peppers, and 14 cup Parmesan cheese in a large mixing bowl. Gently stir the ingredients together and heat thoroughly. Decoratively garnish with fresh basil and shards of Parmesan cheese before serving.
BEST PESTO PASTA (RECIPETIPS) | THE MEDITERRANEAN DISH
2020-08-26· Make use of a small amount of the pasta boiling water to assist distribute the pesto evenly and thoroughly coat the pasta; How much pesto do you think you’ll need? Keep the pesto to a bare minimum! You must check to see if the pasta is properly cooked. Fromthemediterraneandish.com 4.8 out of 5 (30) Category Course I: The Main Course Italian cuisine with 516 calories per serving
- Toss the tomatoes with the kosher salt, black pepper, garlic, and extra virgin olive oil in a large mixing basin until well combined. Toss the tomatoes with the olive oil and bake for 25 to 35 minutes in a preheated oven, or just before they collapse and acquire some char (if you don’t want them to get too mushy, remove the tomatoes early). Remove the dish from the oven when it is done. (See also the notes.) As soon as the tomatoes begin to roast, start cooking the pasta in boiling water according to the package directions until al dente (about 10 minutes). 12 cup of the pasta boiling water should be set aside. Remove the pasta from the pot
- In a large mixing bowl, combine the cooked spaghetti and the remaining ingredients (same bowl used earlier for the tomatoes). Toss in the pesto until everything is well-coated. If necessary, a small amount of the pasta boiling water can be added to aid in mixing the ingredients uniformly. Using your taste buds, determine whether additional kosher salt and black pepper are required
EASY PESTO PASTA RECIPE – CHEF BILLY PARISI
Instructions for the 28th of February, 2020. Cook the pasta according to the package directions in a large saucepan of boiling water until al dente. Fresh takes 2-3 minutes, and dry takes 8-10 minutes. Drain the pasta and place it in a large mixing bowl. Frombillyparisi.com 501 calories per serving in the main category
- Cook the pasta according to the package directions in a large saucepan of boiling water until al dente. For fresh, allow 2-3 minutes, and for dried, let 8-10 minutes. Prepare your pesto by combining 1/3 cup of the pasta water, a pinch of salt, and some freshly ground pepper in a large mixing bowl until well blended.
CHICKEN PESTO PASTA (FRESH, FLAVORFUL DINNER) – A PINCH OF.
Tips for cooking chicken pesto pasta on March 11th, 2019 First and foremost, determine how much pesto to use. One batch of my homemade pesto recipe yields just enough to coat one pound of pasta, or about 3/4 cup, in one tablespoon of oil. If I can get my hands on. Fromapinchofhealthy.com Ratings1Calories per serving: 495 calories Course TypeCategoryMain Course
- After the pasta has been cooked and just before it is to be drained, carefully scoop away some of the starchy cooking water with a cup. Using a big mixing bowl (or in your cooking pot that has been removed from the heat source), combine the noodles, pesto, half of the tomatoes, and a splash of pasta water until well combined. I start with a couple teaspoons (by eyeballing it)
- Then I add more till I get the desired consistency.
PESTO PASTA – BRIGHT AND EASY PASTA RECIPE WITH HOMEMADE PESTO
Pesto Pasta is a colorful and simple pasta meal that is extremely simple to create for a weekday dinner. Published on May 17, 2021. Only a few simple ingredients and less than 30 minutes of your time are required for this recipe. Fromwillcookforsmiles.com Cuisines include American and Italian. Time allotted: 23 minutes Category Course I: The Main Course Each serving has 864 calories.
- Set aside approximately a cup of cooking water before draining the pasta, then cook it according to package directions before draining the spaghetti. (Some of the cooking water will be used to cook the pasta
- Save the remainder aside in case you need to reheat the pasta leftovers later. )
BASIL PESTO RECIPE (WITH TIPSTRICKS!) – RACHEL COOKS®
Instructions for the 28th of July, 2021. Transfer all of the ingredients to a food processor and pulse until fairly smooth (about 30 seconds). While the processor is running, carefully pour in the oil down the chute until the oil is completely absorbed. Fromrachelcooks.com 4.8 out of 5 (5) Time allotted 15 minutes are allotted. CategoryDipsSpreads Per serving, there are 67 calories.
- While the processor is operating, slowly pour in the oil via the chute until the required consistency is obtained, stopping when the oil reaches the appropriate consistency. It is possible that more or less oil will be required. To accompany spaghetti, prepare the following: Cook 1 pound of pasta until al dente, then drain, reserving 1/2 cup of the cooking water, and set the pasta aside. Toss the pasta with 1/2 cup of the pesto, adding additional boiling water if required to loosen the sauce
- Serve immediately.
CHICKEN PESTO PASTA – 30 MINUTES MEALS
Recipe for Chicken Pesto Pasta, posted on December 9, 2018. How much pesto is required for a serving of pasta? Use 3/4 cup of pesto for 1 pound of spaghetti as a general guideline when making this dish. As is customary with most recipes, feel free to experiment with different proportions. CategoryMain Course from30minutesmeals.com Ratings11Category CuisineItalianTotal Preparation Time30 minutes
- In the meantime, heat a large pan over medium-high heat, adding olive oil if necessary to prevent sticking. Season the chicken breasts with salt and pepper before placing them in the hot oil to cook. Cook until the chicken is beautifully seared and appears to be golden brown, about 10 minutes.
PESTO GENOVESE (HOMEMADE PESTO RECIPE) | A WELL-SEASONED.
2020-08-29· What portion of pesto should you use while making pasta? This is a question that is extremely tough to answer. According to several sources, anywhere from 3 tablespoons to 1 cup of pesto can be used to dress a pound of pasta! … Fromseasonedkitchen.com Italian CuisineCategorySaucesServings1.5Estimated Reading Time4 minutes
- In a small blender or food processor, mix together the pine nuts, olive oil, and garlic until smooth. Pulse the ingredients until it resembles a coarse paste. Remove the majority, but not all, of the water from 1 cup of basil leaves by shaking it. Add all of the ingredients to a blender and pulse a few times. Repeat with the remaining basil leaves, adding 1 cup at a time until you have used all of them. Pulse the processor until the mixture is smooth and pureed
- Pulse until the mixture is smooth, adding salt as needed. Add the cheeses and pulse just until they are well combined. Do not over-blend, since the sauce will separate if over-blend
PESTO TORTELLINI (INSTANT POT OR STOVETOP) | SPICE CRAVINGS
2021-02-23· Using your preferred brand of pesto will save you time if you are short on time.
It will be adequate to use a 6-ounce jar for this recipe. In order to make a pound of pasta, how much pesto do you need? I normally use a quarter-cup of pesto for. Fromspicecravings.com 4 stars based on 444 calories per serving Main Course, Side Dish, and Dessert
- In a blender, combine the olive oil, lemon juice, garlic, and pine nuts until smooth. To the pressure cooker pot, combine the cheese, salt, pepper, and basil leaves
- Then add the tortellini. Close the cover on the pot and add 2 cups water and 1/2 teaspoon kosher salt to taste. Bring a big saucepan of water to a boil, seasoning well with salt, and set aside. Cook the tortellini according to the package guidelines, or until they are al dente, which means they have a tiny bite in the middle. Drain the pasta and transfer it to a large serving bowl, reserving approximately 1/2 cup of the starchy cooking water. Toss the pesto into the bowl. Stir the tortellini in the pesto with two large serving spoons, adding a few tablespoons of the starchy cooking water as needed until the tortellini is completely coated with the pesto sauce
CLASSIC BASIL PESTO – RECIPE – FINECOOKING
2010-05-06 Using a mortar and pestle, prepare pesto. In a mortar and pestle, combine 1 cup of the basil and pound and crush until broken down, about 30 seconds. Continue to add basil to the mortar, 1 cup at a time, until all of the basil is broken down almost to a paste, about 20 minutes. Continue to mash until all of the pine nuts, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper have been fully broken down. Fromfinecooking.com 4.5 out of 5 (servings) 1CuisineItalianCalories per serving: 70 calories
MY ITALIAN GRANDMOTHER: PASTA WITH PESTO
2009-06-25· Place all of the ingredients in a blender and mix until a thick, homogenous paste is created; if the paste is too thick, add a little more oil. This amount is sufficient for 1 pound of pasta. Pesto may be kept fresh in the refrigerator for many weeks or frozen for several months in the freezer. Placing it in a jar or container and coating it with a thin layer of olive oil before sealing it firmly is the best method. Frommyitaliangrandmother.blogspot.com 2 minutes is the estimated reading time.
PREPPER PANTRY – A POUND OF PASTA – THE PREPPER JOURNAL
2009-06-25· In a blender, combine all of the ingredients and mix until a thick, homogenous paste is created; if the paste is too thick, add additional oil. A pound of pasta may be made using this quantity. For several weeks in the refrigerator, pesto may be kept; in the freezer, it can be preserved for many months. Placing it in a jar or container and coating it with a thin layer of olive oil before sealing it firmly is recommended. Frommyitaliangrandmother.blogspot.com Approximately 2 minutes is allotted for reading
PASTA WITH PESTOMASCARPONE | TABLE SPOON
2019-04-26· Italians believe that each person will consume around 100 grams (4 ounces) of pasta, depending on what will be served after or what has been had previously. In general, a 1 pound box will serve 4-5 people, and 500 grams will serve around the same number of people. However, if you’re serving it as an appetizer, you. Fromtablenspoon.com Servings 6 Time allotted Approximately 25 minutesEstimated Reading Time4 minutes
QUESTION: HOW MUCH PESTO PER POUND OF PASTA? – ITALIAN.
What portion of pesto should I use? Using 300g/10oz of pesto sauce will yield 3 large serves and 4 modest servings of a truly delicious pesto sauce coating. Use up to 350g/12oz of pesto sauce per plate of pasta for a “regular” amount of pesto sauce – 4 standard servings. If you use more pasta than necessary for one batch of homemade pesto, the pasta will become bland and lack pesto flavor. What is the best way to utilize pesto in a jar? Frompepeitalianstreetfood.com
HOW MUCH SAUCE TO USE FOR PASTA? | BARILLA
For each 2 ounce (about 1 cup cooked) dish of pasta, approximately 2 to 4 ounces (1/4 to 1/2 cup) of sauce would be required, according to the guidelines for estimating how much sauce to serve per person. Use about one jar of 5.6-ounce pesto sauce for every 16-ounce packet of pasta for making pesto sauces. The amount of pesto sauce required for pasta per person would be approximately.75 ounces, according to barilla.com.
HOW MUCH SAUCE PER POUND OF PASTA RECIPES
Cook the pasta, tossing periodically, until it is al dente, about 12 minutes after adding the water. In a colander, drain the pasta, reserving 3 to 4 tablespoons of the pasta water in the bottom of the saucepan.
Bring the saucepan back to a low heat. The butter should be whisked in gradually, allowing each piece to melt completely before adding the next, to get a creamy sauce consistency. Toss the pasta in the sauce until well coated. Fromtfrecipes.com
USES FOR PESTO BESIDES PASTA RECIPES
How much pesto should be used per pound of pasta. pesto in a variety of applications Several applications for pesto made with basil. Pesto meals that do not have pasta. The greatest pasta with pesto is homemade. Pasta salad with pesto that may be served cold. Pasta with pesto and tomatoes is a classic dish. More recipes related to “uses for pesto besides pasta dishes” in our database. Small gestures are the key to using pesto in creative ways other than pasta. According to smallgesturesmatter.com on the 17th of November in the year 2020 Simply dump your.
HOW MUCH PASTA PER PERSON: QUICK AND SIMPLE GUIDE
2021-01-28· It is easy to establish how many cups of fresh or dry pasta are required for a given number of people when dealing with fresh or dried spaghetti by following this simple guideline: 3 to 4 ounces of dried spaghetti (or 75 to 115 g) 4 to 5 ounces of fresh pasta (or 115 to 150 g) If you opt to use a filled pasta, such as ravioli or tortellini, 6 to 7 ounces (or 175 to 200 grams) is a good amount to start with. Fromunocasa.com
The Right Way(s) to Serve Pesto on Pasta
The best method to keep your audience interested and wanting more is to end your story on a cliffhanger, as any scriptwriter, author, or comic book writer will tell you. This moment alone makes me anxious as I anticipate what will happen now that Rey has discovered Luke, how Jon Snow will be resurrected from certain death, whether Rick has a viable strategy for dealing with the Whisperers, and what in the world Kenji has in store for us in the sequel to his first novel. I’m a sucker for storylines that are told in installments.
- Despite the fact that I didn’t mention it at the time, smart readers may have recognized that I left out a significant amount of information.
- At first glance, this may not appear to be a significant absence.
- Pesto, on the other hand, is a fascinating pasta outlier since it is a sauce that deviates from the SPOP formula (Standard Pasta Operating Procedure).
- Generally speaking, it goes something along the lines of:
- To begin, heat the sauce in a skillet, whether it is a readymade sauce such as ragù or a pan sauce such as clam sauce that can be created quickly in a skillet. Second, transfer the cooked pasta to the skillet with the sauce, stirring furiously as you add a little pasta-cooking water at a time, while boiling everything together over high heat and stirring constantly
- 3. Remove the sauce from the heat when it has thickened to almost a noodle-coating consistency and quickly whisk in the cheese, more oil and/or butter while swirling and tossing constantly
- Step 4: Consume
SPOP may be made in a variety of ways, but the basic concept remains the same: cook the pasta in the sauce until it is done to your liking. Perhaps the most crucial thing to learn if you want to enhance the quality of your pasta is how to make it in the first place. SPOP is just OOTQ when it comes to pesto.
The Most Important Rule of Cooking With Pesto: Don’t Cook It
Unlike practically every other pasta sauce on the market, pesto’s allure is predicated on its fresh, raw flavor, which sets it apart from the competition. Heat, and in particular extended exposure to high temperatures, is one of the most harmful things you can do to your skin. That is why most store-bought pesto is so disappointing: it lacks flavor and texture. Heat sterilization is required for canning and bottling, which cooks the basil, reducing its strong anise-mint aroma and making it bland in flavor.
** If you want to blame red tape and bureaucracy at PASTY (Pasta Associative Society of Timbuktu and Ytaly), you may point your finger at them for using the same acronym for two very different procedures. The steps are as follows:
- Step 1: Cook the pasta until it is al dente. Step 2:Transfer the pasta to a mixing or serving bowl
- Step 3:Add the pesto
- Step 4:Combine the ingredients. Step 4: Gradually add the pasta water, stirring constantly, to bind and emulsify the oil-based sauce. Step 5: Consume
It’s clear that there is still heat in this process—the pasta is hot, and the pasta water is just coming to a boil—but it does not have the same effect on the basil’s freshness as it would if you were to cook it all at the same time over the fire, as described in the original SPOP approach.
But Wait, There’s More! (The Mystery of Potatoes and Green Beans)
If I were clever, I’d stop right here and let you to ponder what in the world this enigma could possibly be about. That would be a good example of a cliffhanger. But I’m not going to play games with you like that, no matter how much it hurts my ratings. To go right to it, I’ll say this: In Genoa, the birthplace of authentic Ligurian pesto, you’re likely to find it served with pasta, potatoes, and green beans that have all been cooked together in a single pot. What in the world is going on with this situation?
- Most of my cookbooks were unable to provide a satisfactory explanation, so I resorted to Italian food blogs and their (at times heated) comments sections to see if I could come up with a more satisfactory answer.
- While some argue that “avvantaggiate” should be used instead, others argue that the term should apply not to the pesto, but rather to a specific form of pasta that is typically served with pesto, such as trenette, a long noodle that looks like linguine, rather than the pesto itself.
- Afterwards, of course, there are some rational humans who are ready to accept that two meanings can coexist in the same context.
- Apart from that, there is much debate on what sort of pasta should be served with pesto when potatoes and beans are included in the dish.
- However, as you might think, there are a plethora of additional sources that contradict this; I’ve discovered examples of the potato-and-bean combination with virtually every type of pasta.
- Even yet, the question of why potatoes and beans were included remains unanswered.
- I had never found any evidence to support my notion until lately, when I discovered the same explanation on multiple websites, including the website of the Genovese Pesto Consortium, which I had never seen before.
- For years, I’ve been included potatoes in my pesto pasta recipes, nearly always opting for russets because of their high carbohydrate content.
- They provide precisely the right amount of starch without being as powdery and crumbly as russets, resulting in a more balanced and less pasty outcome.
Maybe that’s all there is to it after all. I’ll tell you what I promise: I’ll delve further deeper and report back on what I uncover. Next time, please.
Pasta with Pesto
- This is a delicious dish. As suggested by others, I increased the amount of pesto I used. Also included were cherry tomatoes cut in half and portions of rotisserie chicken from a local grocery shop rotisserie chicken. Super simple and delicious
- This is a fantastic dish that we cook on a regular basis! Serve with cherry or grape tomatoes that have been halved. In addition, we reduce the amount of salt and increase the amount of pepper.
- Make sure you don’t make the same mistake. I followed the recipe and used 2/3 cup pre-grated cheese. It was far too salty, and I had to add additional basil and almonds to make up for the lack of flavor.
- It’s really quick and uncomplicated. It was served with extra-thick pork chops (2 inches in thickness). It was a breeze to prepare meals with the guys. The only change I would suggest is that I used a third cup more pesto than the recipe called for. What is called for in the recipe is just insufficient
- It was only because I believed the pasta required more than 2/3 cup pesto per pound of pasta that I rated it two forks in my evaluation. After adding 2/3 cup, I tasted it and found it to be tasteless. When I added additional pesto, it became quite excellent, and I would give it three forks
- This was fantastic. I did use the full pesto recipe for a pound of pasta, but I saved some to use as seasoning for a chicken breast that I cooked with the rest of the pesto. It could have fed a large number of people and tasted fantastic
- Delicious, easy, and quick to prepare. What could be better than this
- Hmmm. Everyone else seems to enjoy the pesto dish as well. I haven’t tried this recipe yet, but it appears to be correct to me
- This was a horrible experience. Especially the pesto, which I would never make again, was a disaster.
Easy Pesto Pasta Recipe
Pesto Pasta is a wonderful, easy-to-make main dish that is rich with cheese, pine nuts, olive oil, and a fantastic basil taste that is impossible to resist. The following recipe is ideal if you want a quick and easy weekday supper that is tasty and brings Italy right into your kitchen. This is always in season, no matter what time of year it happens to be. Pasta is a mainstay in our household, and we prepare it in a variety of ways. Everything fromPuttanesca Sauce and Pappardelle toLasagna Bolognese and Fettucine Alfredo can be found on our menu at any time.
Can I Just Put Pesto on Pasta
To put it simply, it is the exact core of this dish. As soon as the noodles are through cooking, you can toss them with some basil pesto, a little pasta water, salt, and pepper, and you’re ready to go. The hot starchy pasta water will aid in the preparation of a delicious sauce, loosening it while yet allowing it to cover each noodle. Scroll down to see my step-by-step video tutorial on how to build this project.
What Is the Ratio of Pesto to Pasta
Pesto is highly tasty and may be used in large quantities. It may be used in a variety of dishes ranging from veggies to vinaigrette to dressing. The ratio that I employ is as follows:
- 4 ounces of uncooked pasta to 3 tablespoons of pesto is a delicious combination.
What’s the Best Pasta to Use
Obviously, this is a matter of personal preference, but pasta with a lot of grooves, like as farfalle or fusilli, is frequently preferred since it allows you to get more sauce onto each noodle. What I enjoy is:
How Do You Use Pesto
It may be applied in a variety of situations. It may be used as a marinade or as a finishing sauce to finish off a steak or chops. Pesto freezes well and may be used to improve the flavor of virtually any dish you prepare. Here are some examples of how I make use of it:
- Serve over pasta, risotto, or meats like chicken, steak, or pork
- Toss with vegetables
- Or use as a marinade for poultry.
Don’t be limited by these suggestions; instead, be imaginative. It’s wonderful, and it’s quite adaptable.
What Goes Well With Pesto Pasta
There are a variety of ingredients that you can use into your basil pesto pasta to make it stand out from the crowd. Here are some suggestions:
- Cooked chicken breasts, sun-dried tomatoes, fresh tomatoes, peas, olives, kidney beans, broccoli, zucchini, spinach, sundried tomatoes
Please believe me when I say that this is not the end of the list for you. As previously said, you may experiment with this spaghetti by adding some of your favorite cheeses, veggies, or meats.
How to Make It Creamy
If you want to take it to the next level, add a little amount of heavy cream or crème fraiche to the mix. It will offer another layer of complexity to this meal, as well as some fat and a creamy finish, and it will also provide some color to the dish.
Can I Cook the Pasta Ahead of Time
Yes, you are capable of doing this task. To cool it down, I recommend cooking it and then immediately running it under cold water until it is cool. Transfer the cold noodles to a plastic bag or container and throw in 2 to 3 tablespoons of olive oil, tossing to coat the noodles well. This is done in order to prevent the noodles from sticking together. Refrigerate for up to 4 days to allow flavors to blend.
Recipe Chef Notes + Tips
Prepare the pesto pasta by putting it in a medium-sized pan with 2 -3 tablespoons of boiling water and heating it on low heat until it is hot to the touch. Make Ahead: If you want to serve this dish the day before, I recommend keeping the pesto and pasta separate. How to Keep It Safe: Refrigerate for up to 4 days after covering with plastic wrap. Once the water begins to boil, make sure you salt it well. The water should have a flavor similar to that of the ocean. I’ll be responsible for keeping the spaghetti flowing as well as seasoning it.
This pasta should not be cooked in a hot pan on the stove since the sauce will split and the basil will separate from the oil, resulting in a highly oily sauce. To further improve the flavor, try including some veggies or cooked protein into the dish.
More Pasta Recipes
- Squash with Turkey Bolognese
- Tomato Basil Pasta
- Pomodoro Pasta
- Carbonara Pasta
- Spaghetti Sauce
- Spaghetti Squash with Turkey Bolognese
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Easy Pesto Pasta Recipe
Pesto Pasta is a fantastic main dish that is simple to prepare and is loaded with cheese, pine nuts, olive oil, and an incredible amount of fresh basil flavor. Preparation time: 5 minutes Cooking Time: 5 minutes Course:Main Cuisine:Italian Nutritional Information: Servings:4 Calories:501kcal
- 1 pound linguine (homemade or purchased dry)
- 1/3 of the pesto recipe
- Pecorino Romano for decoration
- Sea salt and pepper to taste
- 1/3 of the recipe
- Cook the pasta according to the package directions in a large saucepan of boiling water until al dente. For fresh, allow 2-3 minutes, and for dried, let 8-10 minutes. Prepare your pesto by combining 1/3 cup of the pasta water, a pinch of salt, and some freshly ground pepper in a large mixing bowl until well blended. To finish, garnish with freshly shredded pecorino Romano cheese and serve.
- Instructions for Reheating: Place your preferred quantity of pesto pasta in a medium-sized skillet and add 2 -3 tablespoons of boiling water, stirring constantly, until hot
- Make Ahead: If you plan to serve this dish a day ahead of time, I recommend keeping the pesto and pasta separate.
- How to Store: Wrap the dish with plastic wrap and place it in the refrigerator.
- Once the water begins to boil, make sure you salt it well. The water should have a flavor similar to that of the ocean. As well as helping to keep the spaghetti flowing, it will also help season it.
- This pasta should not be cooked in a hot pan on the stovetop since the sauce will split and the basil will separate from the oil, resulting in a highly oily dish.
- To further improve the flavor, try including some veggies or cooked protein into the dish.
The following are the nutritional values: 501kcal|86g carbohydrate|16g protein|9g fat|2g saturated fat|2mg cholesterol|200mg sodium|253mg potassium|4g fiber|4g sugar|417IU vitamin A|57mg calcium|2mg iron|417IU vitamin A|57mg calcium|2mg iron Pesto Pasta Recipe that is simple to make Chef Billy Parisi’s recipe was last updated on March 16, 2020.
Homemade Pesto Pasta
Treat yourself to a large dish of the BEST Pesto Pasta you’ve ever tasted! This delectable meal is made even better by a simple homemade pesto that you’re sure to enjoy. The best part is that it can be prepared in minutes and is brimming with robust, fresh flavors! This post includes affiliate links for your convenience. Year after year, as soon as the calendar changes to August, I begin to believe that summer is drawing to a close. Which seems a little ludicrous considering that I reside in Texas.
- But, you know, those back-to-school sentiments are really hard to shake, don’t you think?
- Garden fresh vegetables is in plenty right now, and I’m taking advantage of it.
- Although you can prepare this dish at any time of year, I really enjoy the fresh flavor of the basil at this time of year.
- Perfect for those of those hectic weeknights, but yet delectable enough to serve to guests as well.
About the Recipe
You’ve certainly tasted pasta with pesto sauce before, but have you ever had a dish that really wowed you? You’ll need two ingredients to prepare delicious Pasta with Pesto. First and foremost, homemade sauce is required. Sure, store-bought food is more convenient, but it will never be able to compete with handmade food in terms of freshness and vibrant, robust flavors. In addition, you’ll need my easy method, which I’ll share with you below! Make the greatest dish of Pesto Pasta with this simple trick, which takes only a few minutes and couldn’t be simpler.
An ingredient list almost feels unnecessary for this dish because the ingredients are so simple. Here’s everything you’ll need to get started:
- Homemade Pesto Sauce (basil, garlic, parmesan, olive oil, and pine nuts)
- Dried Pasta
- Parmesan Cheese, Optional
Isn’t it straightforward?
Pesto should always be made from scratch using fresh, high-quality ingredients in order to achieve the greatest results. Everything about it is simple and fast, and the flavor is out of this world. It’s a million times better than anything you can buy in a shop.
What pasta is best with Pesto?
Pesto may be eaten with virtually any type of pasta. It’s particularly good with spaghetti or linguine, as well as shaped pastas like fusilli or farfalle, among other things. In order to make this dish, you’ll need one pound of dry pasta. Please feel free to use whatever you have on hand in place of my favorite pasta. In theory, this method should work with practically any shape, provided it is not very complicated.
Pesto to Pasta Ratio
For every pound of dried pasta, you will need between 2 and 1 cup of pesto. It is preferable to use a whole cup because it will result in a saucier, more robust-flavored pasta.
Even while I kept this recipe basic and classic, there are a plethora of tasty and simple ways to switch things up! You might experiment by using fresh or roasted veggies in the basic recipe. The vegetables will provide a splash of color to the dish and elevate it to the level of a special occasion feast. You could also add a little crunch to the top by dusting it with breadcrumbs before baking. Try sautéing panko and garlic in a small amount of butter until golden brown for a delicious topping.
Secret Trick for Perfect Pasta
Unfortunately, if you don’t prepare this classic pasta correctly, it will taste bland and dry. Fortunately, I’ve discovered a not-so-secret technique for making great pasta! One cup of pasta boiling water should be set aside before draining your pasta. Then, while you’re combining the pasta and pesto together, slowly pour in the saved water, stirring constantly. The hot, starchy water will assist to emulsify the sauce and ensure that it coats the pasta in a uniform coating. Generally speaking, it takes roughly 12 cup of water to make one cup of tea.
Don’t forget to complete this step!
How to Make Pesto Pasta. Step-by-Step
Start cooking right away and you’ll be amazed at how quickly this dish comes together. Preparing the pasta in a big pot of boiling, well-seasoned water should be the first step in the process. Even though this is a straightforward dish, it is critical that the pasta be correctly cooked. You want the pasta to be al dente, which means it should be cooked only until it is tender. It should be delicate on the outside, yet with a slight bite in the centre. Preparing the pesto sauce while the pasta is cooking is a good idea.
- The first and most critical step.
- Remember to keep it handy since you’ll need it in the following stage.
- Pour in the homemade pesto over the pasta and gently toss everything together with a set of tongs (or a couple of wooden spoons) until everything is well combined.
- The hot, starchy water will emulsify the sauce and aid in its coating of the pasty dough.
As soon as everything has been well mixed, taste the spaghetti and adjust the seasoning with extra salt if necessary. And that’s it; it’s time to chow down. Serve your homemade Pesto Pasta with a sprinkle of Parmesan cheese and a fork, and enjoy. Yum!
You can’t get enough of this delectable sauce, can you? Pesto is used in more than 30 recipes on this site! MyKale PestoandCilantro Pesto are also likely to be favorites of yours. Then have a look at the following recipes:
- Pesto Pasta with Cilantro
- Hummus Sandwich with Pesto
- Kale Pesto Pizza
- Southwest Pasta Salad
- Pesto Pizza with Grapes and Feta
- Veggie Bowl with Creamy Pesto Sauce made with roasted vegetables
- The following dishes are available: pesto, feta, and veg. pizza
- Kale pesto pasta
- And green pizza with feta, artichokes, and broccoli.
Looking for more light and airy summer pasta recipes? In such case, this 15-Minute Tomato Basil Pasta and this Italian Pasta Salad will be perfect for you.
Take advantage of the opportunity to enjoy this scrumptious Pesto Pasta tonight. It’s ready in minutes and is brimming with flavor from the fresh ingredients! Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes The Main Course is the first course in the sequence. Cuisine:Italian Servings:6people Calories:542kcal
For Pesto Sauce:
- 3 cloves garlic
- 12 cup pine nuts
- 4 cups basil leaves
- 12 cup shredded Parmesan cheese
- 12 cup extra virgin olive oil
- Kosher salt
- 3 cloves garlic
- Bring a big saucepan of well-salted water to a boil, then remove from heat. Cook the pasta until it is al dente, about 5 minutes. Toss off 1 cup of the pasta boiling water and set it aside before draining the pasta in a colander.
- While the pasta is cooking, pulse the garlic and pine nuts in a food processor until smooth. Process until the ingredients are coarsely minced
- To the garlic combination, add the basil, Parmesan, olive oil, and a pinch of salt. Process until smooth, scraping down the edges of the bowl as necessary. Season generously with salt and pepper to taste, if desired. Remove from consideration
- Return the drained pasta to the saucepan (with the heat turned off) or set it in a large mixing dish. Toss in some pesto. Using a pair of tongs, toss the pasta and pesto together until well combined (or two wood spoons). To make a cohesive sauce that covers the pasta evenly, add just enough of the pasta boiling water (a little at a time). Adjust seasonings to taste, adding extra salt as necessary. As soon as you finish cooking the pasta, garnish it with more grated Parmesan cheese if preferred. Enjoy
Even though this spaghetti dish is quite basic as-is, feel free to be creative with it based on what you have in your refrigerator. Make your dish more interesting by using additional ingredients such as fresh or sautéed veggies or roasted vegetables. By omitting the cheese, you can make this dish vegan. You may also use nutritional yeast in place of the Parmesan cheese in the pesto (to taste). Calories:542kcal What is your go-to recipe at the end of summer?
I increased the amount of pesto and olive oil used, as well as the amount of garlic used (2 cloves). I also threw in a sprinkling of red pepper flakes and some Mrs Dash tomato basil garlic seasoning to give it a little zip. Served with chicken apple sausage and mashed potatoes. My husband declared that this was a definite keeper. Continuing reading “This spaghetti is simply amazing!” I increased the amounts of olive oil, pesto, and onions. Before adding the onions and pesto, I sautéed some garlic in the olive oil to give it a little zip.
- I sautéed the onions in olive oil until they were somewhat sweetened, and then added some chopped sun dried tomatoes to the pan.
- We topped it with a little additional pesto because it was dry.
- I would never have thought to combine sautéed onions with pesto pasta, but it turned out to be a delicious combination.
- Continue readingAdvertisement When I followed the recipe to the letter, I discovered that, while it was a nice fundamental pesto pasta dish, there was something lacking.
- I then added the spaghetti to the pan and stirred everything together thoroughly before serving it directly out of the frying pan.
- Read MoreWow, this was a huge hit with the entire family!
- The only thing I changed was that I sprinkled some red pepper flakes on top.
The first time I cooked it, I followed the recipe exactly, and it turned out delicious.
The following time I made it, I increased the amount of pesto and cheese, and it was even better!
The pasta was a little on the dry side.
I threw in some Cherry Tomatoes for good measure.
This was really excellent!
Instead of using Parmesan cheese, I would suggest using Feta cheese instead.
By removing the additional olive oil, I attempted to make this dish a bit healthier.
The spaghetti was far too dry for my liking.
Pesto Pasta – with plenty of pesto sauce!
A Pesto Pasta may be made by anybody, but not everyone understands how to make a Pesto Pasta that is slick with plenty of pesto sauce and does not require the use of a lot of additional oil. Here’s how I go about making it. Make your own pesto and serve it with this dish. It’s just wonderful!
How to make a JUICY pesto pasta with pesto sauce
The following approach will be particularly useful if you’ve ever cooked pesto pasta and found it to be a little on the dry side, then attempted to rescue it by adding ever-increasing amounts of olive oil only to wind up with an extremely oily pasta.
Add pasta cooking water
It will thin down the pesto to ensure that it coats everything evenly and makes a glossy pesto sauce that coats every bit of pasta in a single layer. The starch in the water emulsifies with the pesto, which simply means that the fat in the pesto combined with the starch in the water thickens the pesto and the water. It’s the same as when you shake salad dressings — exactly the same thing. A technique that is practiced in every Italian family and restaurant around the world, this is the “correct” way to prepare pastas, according to tradition.
And THAT is the secret to producing a juicier pesto pasta that is slippery with pesto sauce without using a ton of additional oil!
Best pasta for pesto
Pesto pasta may be made with any type of pasta that your heart wants. Even in today’s cooking video, I recommend that you use the pasta of your choice. However, I do have certain preferences. My favorite pasta dish is penne or ziti (which is just penne with a smooth surface). It’s the most convenient toss for fair distribution, and it yields the “juiciest” pesto pasta, in my opinion. Next on my list of favorite pastas are spaghetti and other thin(-ish) long strand noodles. There is a learning curve to tossing the pesto into the pasta, and the more you work it, the less saucy it becomes (however you can always add more pasta boiling water, but there is a limit to how much you can add).
Pesto pasta tips
As much as I believe that pesto pasta is one of the simplest pastas to prepare, I do have a few pointers to impart — lessons learnt from my own blunders, to be precise.
- Toss in a large mixing basin rather than the pot in which the pasta was made – basil does not appreciate heat. It goes completely dark. Adding the heat from the pasta is OK — but adding the heat from the saucepan will make the basil bitter. Don’t just throw it on the stove! Once again, black basil is used. Remove 1 cup of pasta boiling water immediately before draining (do not remove it earlier, otherwise the pasta will not be starchy enough). Take out a lot more than you think you’ll need since you never know when you’ll need it. You will be surprised at how much the pasta can absorb – I used 3/4 cup for 300g/10oz pasta for the spaghetti in the video (because I kept tossing it to film and it kept sucking up the sauce! )
- I used 3/4 cup for 300g/10oz pasta for the fettuccine in the video (because I kept tossing it to film and it kept sucking up the sauce! )
- Season the water– Pesto is often not (and should not be) seasoned to the point that it eliminates the need to season the water once the pesto is stirred through the pasta. The most effective approach to season Pesto Pasta is to salt the water
- DO NOT REHEAT leftover pesto pasta after it has been prepared! Pesto in a dark color, once again. Room temperature is the best you can hope for when eating
I’m going to assume that you’re using a homemade pesto when I give you these suggestions (basil or otherwise). I haven’t cooked with store-bought pesto long enough to know if it would become black when exposed to high heat. Regardless of the type of pesto you use – basil, rocket/arugula, spinach, etc. – the stages in myhomemade pesto recipe are the same. For a comprehensive list of alternatives, see myhomemade pesto recipe.
The pesto in the image below is made with rocket/arugula and walnuts, and I really like it since the spicy rocket and somewhat bitter walnuts work so well together. With every pesto recipe, a generous sprinkle of parmesan cheese is a must-have finishing touch. – Nagi x Nagi x Nagi x
Try these on the side
- Caprese Salad– the combination of luscious tomatoes and bursts of acidity from the balsamic sauce is a winning combination. Any salad or steamed veggies that has been dressed with Italian dressing or balsamic vinegar
- Sprinkle over some halved cherry tomatoes and/or a handful of spinach or rocket/arugula while the pasta is cooking.
And for Pasta Monsters
- Each and every person’s favorite every day Bolognese
- Make Slow Cooked Shredded Beef Ragu, or try this Italian Sausage and Beef Ragu, which is also delicious. Baked Ziti is the mother of all pasta bakes
- It is a dish that may be made in a variety of ways. Pasta with Creamy Chicken and Bacon
- Alfredo Pasta
- Creamy Chicken and Bacon Pasta Pasta alla Norma (Normal Pasta) is a Sicilian eggplant, tomato, and basil pasta dish. Browse through all of our pasta recipes.
Pesto pastaWatch how to make it
Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings for 3 to 4 persons To scale the recipe video above, tap or hover your cursor over it. Learn how to prepare a delicious pesto pasta that is dripping with pesto sauce without using copious amounts of oil, which would make it too greasy. When you use pasta boiling water in your pesto, it emulsifies with the oil in the pesto, allowing it to adhere to every strand of pasta and become more flavorful.
Make this with fresh pesto from scratch for the finest flavor.
- (Note 1) 1 cup homemade pesto (Note 1). Pasta of your choosing (ziti, penne, and spaghetti are among of my favorites, see Note 2)
- 300-350 g / 10-12 ounce 2tspsalt
- Pasta boiling water (about 3/4 cup)
- Parmesan cheese, to be used for serving
- Bring a big saucepan of salted water to a boil
- Remove from heat. Cook the pasta for the specified amount of time per the package instructions. Take 1 cup of the pasta cooking water and set it aside just before draining it. In a colander, drain the pasta and set it aside for a minute. Transfer the pasta to a large mixing bowl (do not use the pasta boiling pot since it is very hot)
- Add the pesto and 1/4 cup of the pasta water and mix well. Toss to coat the pasta in the pesto, adding additional water if necessary to make the spaghetti smooth and juicy rather than dry and sticky
- Serve immediately. Taste and season with additional salt and pepper if required. Serve immediately, topped with freshly grated parmesan, and enjoy!
1. Pesto- This recipe is designed to be used in conjunction with the homemade pesto that I posted earlier today. However, the same procedure may be used with store-bought items. If you’re using store-bought, use 1/2 cup or more. Because basil extract has a more intense flavor than fresh basil, they usually require less than when using handmade basil. 2. Pesto pasta—Zucchini and penne are two of my favorites for pesto (explained in post). Spaghetti is the next type of pasta, followed by various long strand pastas.
- Use 300g/10oz of pesto sauce to cover the chicken breasts thoroughly – this will yield 3 big servings and 4 tiny portions. Use up to 350g/12oz of pesto sauce per plate of pasta for a “regular” amount of pesto sauce – 4 standard servings. If you use more pasta than necessary for one batch of homemade pesto, the pasta will become bland and lack pesto flavor.
3. General considerations:
- Don’t ever put pesto pasta on a hot stove since the heat will turn the basil black. Some individuals prefer to conclude with a squeeze of lemon juice
- This is a personal preference. Leftovers should be stored in the refrigerator in an airtight container. Do not reheat leftovers since this will turn the basil black. Simply allow it get to room temperature before serving – pesto pasta served at room temperature is delicious
Life of Dozer
Because he is on the wrong side of the bread store door, he is in a bad mood. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive!
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