Pesto Casarecce
Classic pesto casarecce blends basil, pine nuts, garlic, and cheese with twisted pasta for a true Italian recipe.
Equipment
- Large pot for boiling pasta
- Salad spinner to dry basil leaves
- Frying pan for toasting pine nuts
- Blender or mortar & pestle for making pesto
- Large serving bowl for mixing pasta with pesto
Ingredients
- 400 g 14 oz casarecce pasta use penne, fusilli, or gemelli if casarecce is not available.
- 50 g 1.8 oz fresh basil leaves baby spinach or arugula for a milder or peppery twist.
- 30 g 1 oz pine nuts walnuts, almonds, or sunflower seeds (nut-free option).
- 1 –2 cloves garlic roasted garlic for sweetness, or omit for a gentler flavor.
- 50 g 1.8 oz grated Parmigiano Reggiano Grana Padano or aged Asiago.
- 20 g 0.7 oz grated pecorino Manchego or more Parmigiano for a milder finish.
- 120 ml ½ cup extra virgin olive oil light olive oil or avocado oil (for milder taste).
- Salt to taste sea salt flakes or pink Himalayan salt for mineral-rich seasoning.
Instructions
Toast Pine Nuts
- Lightly toast pine nuts in a dry pan over low heat until golden, then let them cool.30 g 1 oz pine nuts
Prepare Basil
- Wash basil leaves gently, dry them in a salad spinner, and set aside.50 g 1.8 oz fresh basil leaves
Make Pesto Base
- Place basil, garlic, some pine nuts, grated cheeses, olive oil, and a pinch of salt in a blender (or mortar & pestle). Blend in short pulses to avoid overheating.50 g 1.8 oz fresh basil leaves, 30 g 1 oz pine nuts, 1 –2 cloves garlic, 20 g 0.7 oz grated pecorino, 120 ml ½ cup extra virgin olive oil, Salt to taste
Adjust Consistency
- Gradually add remaining ingredients until the pesto is smooth, thick, and creamy.120 ml ½ cup extra virgin olive oil
Cook Pasta
- Boil casarecce in salted water until al dente. Reserve ½ cup of the cooking water before draining.400 g 14 oz casarecce pasta
Combine Pasta & Pesto
- Place pesto in a large bowl, add hot drained pasta, and mix with reserved pasta water to coat evenly.400 g 14 oz casarecce pasta
Serve & Garnish
- Plate the pasta immediately, topping with extra cheese, lemon zest, and basil leaves.50 g 1.8 oz grated Parmigiano Reggiano
Notes
Use young basil leaves to avoid bitterness.
For a brighter taste, add lemon zest to the finished dish.
Store leftover pesto in an airtight container with a thin layer of olive oil to prevent oxidation.
Pasta water is key to achieving perfect texture (pasta water magic).