Name: Perfect Pesto Pasta
Yield: 4 servings
Ingredients: 1/2 cup pine nuts; 2 garlic cloves, finely grated; 3 oz. Parmesan, grated, plus more shaved for serving; 6 cups basil leaves (from about 3 bunches); 3/4 cup extra-virgin olive oil; 1 tsp. kosher salt, plus more; 12 oz. dried long pasta; 2 Tbsp. unsalted butter, cut into pieces

A single serving of pasta lightly dressed with olive oil and basil pesto topped with shaved Parmesan.

Perfect Pesto PastaPhoto by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

The key for this classic pesto recipe is to add the basil at the very end instead of blending everything all at once. That way the basil doesn’t get bruised or lose its flavor and maintains its vibrant green color. Use an olive oil that’s good enough for sipping—there’s a lot of it here.

Recipe notes

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