Pasta Con Pesto Alla Melone

This homemade pesto uses both butter and olive oil for a richer, creamier sauce than the typical all-oil version. Two cups of fresh basil blended with freshly grated Parmesan, pine nuts, and garlic create a fragrant, vibrant green sauce that coats thin pasta strands beautifully.

Letting the pesto rest for a full hour after blending is what sets this recipe apart. That resting time allows the garlic to mellow, the cheese to absorb the oil, and all the flavors to marry into something more cohesive than freshly blended pesto ever tastes.

Chef Tips

• Add each ingredient to the blender in order and let it fully incorporate before adding the next. This builds a smooth, emulsified sauce rather than a chunky, broken one.
• Toss the pesto with the pasta straight from the boiling water. The residual heat and starchy water help the sauce cling to the noodles.
• Start with less pesto than you think you need. It’s intensely flavored, and you can always add more at the table.
• Leftover pesto keeps well refrigerated in a sealed container. Press plastic wrap directly onto the surface to prevent browning.

Variations

• Toast the pine nuts in a dry pan before blending for a deeper, nuttier flavor.
• Swap pine nuts for walnuts or almonds for a different taste and a more budget-friendly option.
• Use half basil and half fresh spinach for a milder, sweeter pesto that kids tend to prefer.