Classic Pesto
Ingredients
Pesto Base
Optional Flavor Add-Ins
For Serving
Instructions
- 1
**Blanch the basil for vibrant color:** Blanch basil leaves in boiling water for 20-30 seconds, then immediately dunk in ice water. Pat completely dry. This keeps your pesto bright green.
- 2
Thoroughly clean and dry the basil if not blanching.
- 3
In a food processor or blender, combine basil, cheeses, pine nuts, and garlic with just a small amount of the olive oil.
- 4
Blend until a grainy paste forms. For rustic pesto, don't over-blend—a slightly coarse texture is desirable.
- 5
With the blender running, drizzle in the remaining olive oil in a thin stream until fully incorporated.
- 6
Scrape the pesto into a bowl and season with salt and pepper.
For Maximum Texture
To Serve with Pasta
- 1
Cook pasta (like rotini or angel hair) al dente.
- 2
Drain and transfer to a large bowl while still hot.
- 3
Immediately fold in the pesto—the heat from the pasta will soften and distribute the sauce.
- 4
Top with extra shaved Parmesan and toasted pine nuts.
- 5
Optional additions: grilled shrimp cut into thirds, or halved cherry tomatoes oven-dried at 250°F.
💡 Cook's Notes
**Don't over-salt!** The cheeses are already salty, so taste before adding more salt. **Storage:** Place pesto in a container, press plastic wrap directly onto the surface to prevent oxidation, then cover. Keeps refrigerated up to 5 days, but tastes best fresh. Some people "slick" their pasta with chicken stock instead of olive oil—the oil in the broth does the same trick. Walnuts can be substituted for pine nuts, partially or entirely. Toss pesto with cooked rotini (a 14.5 oz box serves 4, cook about 10.5 minutes) and add: Oven-dried tomatoes Broccoli florets, slow-cooked in a skillet Extra toasted pine nuts Grilled shrimp and/or scallops ---
Get Weekly Recipes
Join our newsletter for hand-picked family recipes every week.
More Pasta Recipes
Angel Hair Pasta with Fresh Tomato Sauce
16 oz angel hair pasta, 2 Tbsp extra virgin olive oil, plus more if needed, 2 tsp garlic, minced...
Cacio e Pepe
6 oz pecorino Romano cheese, divided (2/3 finely grated, 1/3 coarsely grated), 1 lb spaghetti, 1 Tbsp table salt (for pasta water)...
Capellini with Tomatoes and Basil
Kosher salt, 1/2 cup good olive oil, plus extra for the pot, 2 Tbsp minced garlic (6 cloves)...