The Authentic Pasta with Basil Pesto Sauce

Pasta al Pesto di Basilico

I think that this is the last Pesto of the season. Yesterday we had a warm morning but after only a few hours a big cold storm arrived. So, the Autumn has officially started also here in Rome. I think that my basil plants will not last longer with the cold climate! It will be the last Pesto of this year. Pesto sauce in a jar is also available in most grocery stores, but homemade pesto sauce is the best, it is healthy, it tastes great and there are no preservatives.
This recipe is also in my book Perfectly Pasta.

Preparation time: 10 minutes

Cooking time: just the time to boil pasta

Serves 2–3

Ingredients:

½ pound (220 grams) fresh basil leaves
¼ cup (60 milliliters) extra virgin olive oil
1 garlic clove, peeled and chopped
2 tablespoons shelled walnuts or pine nuts
1 ounce (30 grams) Pecorino Romano cheese, chopped
Salt, about ½ teaspoon + 1 tablespoon
8 cups (2 liters) water
½ pound (approximately 250 grams) fettuccine pasta

Method:

1.        Blend together the basil, oil, garlic, nuts, cheese, and ½ teaspoon salt, reducing to a thick puree. At this point, taste the sauce and add more salt if needed. If the sauce is a little bitter (perhaps due to the quality of basil), you can add more cheese or nuts to correct the taste.
2.        Meanwhile, bring the water to a boil in a large pot. Add 1 tablespoon salt. Add the pasta and boil it, stirring often, until al dente. Drain the pasta and return it to the pot. Add the basil puree and mix well. Serve immediately.

Notes:
·         Many people like to use Parmigiano-Reggiano (or Grana Padano) cheese in place of the Pecorino Romano for this dish.
·         You can use other kinds of Italian pasta like spaghetti, linguine, penne, or trofie.