A classic Italian dish reimagined with French flair—simple yet incredibly flavorful. This dish celebrates fresh basil with a creamy, generous sauce, ready in less than 20 minutes for an authentic and delicious meal.
⏱️20 min
📊Easy
👥4 servings
🍽️Main
quickvegetarianbudget-friendlyfamily
Ingredients
400 gpasta (spaghetti or penne)
50 gfresh basil
50 gpine nuts
100 ggrated Parmesan
2 goussesgarlic
150 mlextra virgin olive oil
1 pincéesalt
1 pincéepepper
Instructions
1PREPARE THE PESTO: Wash and dry the fresh basil thoroughly by patting it with paper towels to remove any moisture. Peel the garlic cloves and chop them into small pieces. In a mortar, begin by lightly crushing the pine nuts to open them and release their natural oils, which will take approximately 2 minutes of steady work with the pestle.
2GRIND THE INGREDIENTS: Gradually add the crushed garlic to the mortar while continuing to pound. Next, incorporate the basil leaves in small handfuls, crushing gently and steadily to achieve a coarse but well-mixed texture. Avoid using an electric mixer as the basil will blacken and lose its aroma. This step will take approximately 5-6 minutes.
3INCORPORATE THE OIL AND CHEESE: Pour the extra virgin olive oil slowly while continuing to mix with the pestle, which will emulsify the pesto and create a smooth, glossy sauce. Then add the grated Parmesan by gently stirring with a wooden spoon. Taste and adjust the seasoning with salt and pepper to your preference.
4COOK THE PASTA: Bring a large pot of salted water to a vigorous boil (it should bubble vigorously with large rolling bubbles). Add the pasta and stir immediately with a fork to prevent sticking. Cook according to the package instructions, usually 9-12 minutes, tasting 1 minute before the end to check for al dente doneness.
5DRAIN AND MIX: Drain the cooked pasta while reserving a glass of cooking water. Immediately pour the still-hot pasta into a large preheated bowl. Add the pesto generously and toss energetically with tongs or two forks, adding a splash of cooking water if needed to achieve a fluid, coat-like sauce. The pasta should be glossy and well-coated with pesto.
6PLATE AND SERVE: Divide the pasta into preheated shallow bowls immediately while still piping hot. Finish with a drizzle of extra virgin olive oil, a few extra toasted pine nuts, and fresh Parmesan shavings grated at the last moment. Serve without delay to fully enjoy the warmth and delicate basil aromas.