Gemelli With Basil Pesto Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz gemelli and cook according to package instructions until al dente (usually 8–10 minutes), stirring occasionally to prevent sticking.

Before draining, ladle out and reserve 1 cup of the starchy pasta cooking water. Drain the pasta in a colander and set aside briefly (do not rinse).

Toast the pine nuts (if using) in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Transfer to a small plate to cool.

In a food processor or high-speed blender: add 3 cups packed fresh basil leaves, the cooled toasted pine nuts (1 oz), 2 garlic cloves, 3 tbsp finely grated Parmesan, 2 tbsp finely grated Pecorino Romano, 1 tsp lemon juice, and 3 tsp salt. Pulse to combine into a coarse paste.

With the motor running, slowly stream in 1 cup extra-virgin olive oil until the mixture emulsifies and reaches a thick-but-pourable consistency. If pesto seems too thick, add 1–2 tablespoons of reserved pasta water (or olive oil) to loosen. Taste and adjust seasoning with up to 1 tsp freshly ground black pepper and additional salt or lemon juice as desired.

Return the drained gemelli to the now-empty (but warm) pot set over low heat. Add 1–1½ cups of the prepared pesto (you can reserve some for serving) and 2–4 tbsp of the reserved pasta cooking water, tossing vigorously with tongs or a spatula to coat the pasta. Add the optional 1 tbsp unsalted butter and 1 tsp extra-virgin olive oil; continue tossing until the sauce clings and the pasta has a glossy finish. Adjust texture with more reserved pasta water, 1 tablespoon at a time, until sauce is creamy and coats the pasta evenly.

Taste and adjust seasoning: add more grated cheese, a pinch of salt, or a squeeze of lemon if needed.

Plate the gemelli immediately. Finish each serving with a generous grating of extra Parmesan (about 1 oz total for the batch), a few torn basil leaves, and a sprinkle of toasted pine nuts if using.