Pasta con Pesto alla Genovese
Equipment needed : Large pot for boiling pasta
Cook the pasta in boiling salted water until al dente. Drain and keep some pasta water.
In a food processor, combine fresh basil, grated Pecorino Romano cheese, pine nuts, garlic, and a pinch of salt.
Pulse the ingredients while slowly drizzling in the olive oil until you have a smooth pesto sauce.
Toss the cooked pasta with the pesto, adding pasta water as needed.
Season with black pepper and additional salt if necessary.
Garnish with extra basil leaves and grated Pecorino Romano cheese.
Serving Size 4
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 53g82%
- Total Carbohydrate 30g10%
- Protein 15g30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.