There are very few things better than homemade pesto, especially when it takes about 10 minutes from start to finish. It’s bright, garlicky, cheesy, and infinitely better than anything that comes in a jar.
The trick is good basil, really good olive oil, and plenty of freshly grated cheese. And whatever you do, save your pasta water. A splash of that starchy water turns the pesto into the silkiest sauce and helps it cling to every piece of pasta.
10-Minute Pesto Pasta
Serves 4
Ingredients
- 1 lb pasta
- 2 packed cups fresh basil leaves
- ⅓ cup pine nuts
- 1–2 garlic cloves
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ cup freshly grated Pecorino Romano
- ½ cup extra-virgin olive oil
- Kosher or sea salt, to taste
- ¼–½ cup reserved pasta water, as needed
Directions
Bring a large pot of generously salted water to a boil and cook the pasta until al dente. Before draining, reserve at least 1 cup of the pasta water.
While the pasta cooks, add the basil, pine nuts, garlic, Parmigiano-Reggiano, Pecorino Romano, and a pinch of salt to a food processor. Pulse until everything is finely chopped.
With the food processor running, slowly stream in the olive oil until the pesto is smooth and creamy. Taste and add more salt if needed.
Drain the pasta and take it off the heat before adding the pesto. You don’t want to cook the pesto—the residual heat from the pasta is plenty.
Add the pesto and about ¼ cup of reserved pasta water, then toss vigorously until the sauce becomes creamy, glossy, and coats every piece of pasta. Add another splash of pasta water if you want it looser.
Finish with extra Parmigiano, a drizzle of olive oil, and a few fresh basil leaves.
Flour Girl Tip: Pasta water is the secret here. Don’t skip it. The starch helps emulsify the pesto with the olive oil and cheese, giving you that silky restaurant-style sauce instead of oily pesto sitting on top of your pasta.
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