Classic Pasta al Pesto Genovese

Steps

1. 1.

   1.

   Prep The Pesto Ingredients** Pick basil leaves and pat dry. Finely grate both cheeses. Peel the garlic. Have the oil measured and ready.

2. 2.

   Blitz A Classic Pesto

   Add basil, pine nuts, garlic, and a pinch of salt to a food processor. Pulse to a rough paste. Stream in olive oil while pulsing. Tip into a bowl and stir in the grated Parmesan and Pecorino. Taste and adjust salt. Do not over-blend or the basil turns dark.

3. 3.

   Boil The Pasta

   Bring a large pot of water to a rolling boil. Salt it well. Cook the pasta until just al dente per the pack time. Scoop out at least 120 ml of cooking water before draining.

4. 4.

   Loosen The Pesto

   Put the pesto in a wide bowl or cooled pan off the heat. Stir in 1 tbsp pasta water, then more by the spoon, until it looks glossy and spoonable. Add butter if you want extra silk.

5. 5.

   Toss And Coat

   Add the drained pasta to the pesto. Toss firmly so every strand or twist is coated. Splash in more pasta water if it looks tight or dry. Finish with black pepper and a little extra Parmesan.

6. 6.

   Serve At Once

   Divide into warm bowls. Eat while the pasta is still steaming and the pesto smells fresh. This is lunch-friendly on its own or with a simple tomato salad.