Penne Pesto Genovese Recipe

Boil water and cook pasta

Bring a large pot (at least 4–5 liters) of water to a rolling boil. Add 2 tablespoons coarse salt. Add 400 g dried penne and cook until very al dente: 1–2 minutes less than package directions (usually 9–11 minutes total, so aim for 8–9 minutes).

Before draining, reserve 250 ml (about 1 cup) of the starchy pasta cooking water. Drain the pasta in a colander and set aside but keep it hot.

Toast pine nuts

In a small dry skillet over medium heat, toast 30 g pine nuts, shaking the pan, until fragrant and golden at the edges, about 2–3 minutes. Watch carefully to avoid burning. Remove from heat and cool briefly.

Prepare basil

Rinse and gently dry 100 g fresh basil leaves. Remove any large stems. Pat leaves dry to avoid excess water which will thin the pesto and dull the flavor.

Make pesto (food processor method)

In a food processor, combine the cooled toasted pine nuts, 2 peeled garlic cloves, and 1 teaspoon coarse sea salt. Pulse until nuts are crumbly. Add the basil leaves in batches and pulse just until chopped. With the processor running, slowly stream in 140 ml extra-virgin olive oil until the mixture emulsifies and reaches a slightly coarse but saucy consistency. Stop and scrape down the bowl as needed. Add 70 g grated Parmigiano-Reggiano and 20 g Pecorino (if using), pulse briefly to combine. Season with 1 teaspoon freshly ground black pepper and adjust salt to taste. If pesto seems too thick, add a tablespoon of olive oil or a splash (up to 2 tablespoons) of the reserved pasta water to loosen.

Traditional mortar & pestle alternative

If using a mortar and pestle, pound garlic with salt until a paste, add pine nuts and pound; add basil leaves gradually, bruising into a paste, then incorporate cheese and finish by slowly drizzling in olive oil until emulsified.

Combine pasta and pesto

Return the hot, drained penne to the empty warm pot or a large sauté pan over low heat. Spoon approximately 180–200 g (about 1 packed cup) of the pesto into the pasta (adjust to taste). Add 100–150 ml of the reserved pasta water in small increments while tossing to create a silky sauce that coats the pasta; you may not need all the water. Toss gently with tongs or two forks until well combined and evenly coated. If the sauce is too thick, add more reserved water by tablespoonfuls until desired consistency is reached.

Taste and adjust seasoning with a pinch of salt or a grind of black pepper. Stir in 1 tablespoon extra-virgin olive oil for shine.

Plate the pasta and top with 30 g Parmigiano-Reggiano shavings or extra grated cheese. Garnish each portion with 1–2 fresh basil leaves.

Serve immediately while hot. Leftover pesto can be refrigerated in a sealed container with a thin film of olive oil on top for up to 3 days.