Gemelli Basil Pesto Recipe

Boil water and cook pasta

Bring a large pot (at least 4–5 quarts) of water to a rolling boil. Add 1 tablespoon coarse salt. Add 12 oz gemelli and cook, stirring occasionally, until al dente according to package instructions (usually 9–11 minutes).

Before draining, reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside in the colander for a minute.

Toast pine nuts

Place 1 oz pine nuts in a small dry skillet over medium heat. Toast, shaking pan, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool so they don’t continue to brown.

Make pesto in food processor

In a food processor, add 3 packed cups fresh basil leaves, cooled toasted pine nuts, 2 peeled garlic cloves, 3 tablespoons grated Parmesan, 1 tablespoon pecorino (if using), 1 teaspoon lemon juice, and 3 teaspoons kosher salt. Pulse a few times to chop ingredients, then with the processor running add 1 cup extra-virgin olive oil in a steady stream until the mixture forms a smooth but slightly textured emulsion. Stop and scrape down the sides as needed. Taste and season with 1 teaspoon freshly ground black pepper and additional salt if desired.

Adjust consistency

If the pesto is thicker than you want for coating pasta, blend in 1–2 tablespoons of reserved pasta water (or olive oil) to loosen. The pesto should be cohesive but saucy enough to coat gemelli.

Toss pasta with pesto

Return the drained but slightly warm gemelli to the empty warm pot (off the heat) or a wide sauté pan. Add about 3/4 cup of the prepared basil pesto and 2–4 tablespoons of the reserved pasta water. Toss vigorously with tongs or a wooden spoon until the pasta is evenly coated, adding more reserved water a tablespoon at a time until the sauce clings and the texture is glossy and silky. Taste and add more salt, pepper, or lemon if needed.

Add optional ingredients

If using, stir in 1 cup halved cherry tomatoes to add brightness and texture. Fold in 2 tablespoons toasted pine nuts or chopped walnuts for crunch.

Plate the gemelli pesto, finish with 2 tablespoons extra grated Parmesan and garnish with fresh basil leaves. Serve immediately.