Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
25 min
Prep:
25 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms.

Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth. 

This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it. 

Cover the pesto and keep in the refrigerator until you're ready to use it. 

Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil.

Cook's Note

Important: Dose your sauce.... some people like the sauce thin, others like it very dense....which basically means less or more sauce that goes in the pasta...The Genovese tradition is to use a small ladle of the pasta water-the one you boiled the pasta in-and use it to dilute the sauce when you mix it in the pasta.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Fresh Cranberry Cosmo

Recipe courtesy of Alton Brown

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Recipe courtesy of Bobby Flay

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Fresh Cranberry Relish

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Fresh Fruit Salad with Honey Vanilla Yogurt

Recipe courtesy of Ina Garten

Fresh Pear and Fig Mixed Green Salad

Recipe courtesy of Reggie Southerland

Fresh Pesto Shrimp Pasta

Recipe courtesy of Robert Irvine

Fresh Mozzarella BLT with Pesto

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword