Marcella Hazan's Pesto Sauce
A classic basil pesto from Marcella Hazan made with fresh basil, pine nuts, two cheeses, butter, and olive oil, then tossed with hot pasta for a rich, silky sauce.
Ingredients
- 2 cups fresh basil leaves, tightly packed
- ½ cup extra virgin olive oil
- 3 tbsp pine nuts
- 2 garlic cloves, chopped fine
- ½ cup freshly grated Parmesan cheese
- 2 tbsp freshly grated Pecorino Romano cheese
- 3 tbsp butter, softened to room temperature
- salt
- 1½ lbs pasta (spaghetti recommended)
Instructions
- Put the basil, olive oil. pine nuts, chopped garlic, and a generous pinch of salt into the food processor. Process to a creamy consistency.
- Transfer to a bowl and add the cheese. Stir to combine well.
- Add the softened butter and stir to combine.
- Once the pasta has finished cooking, add it directly to the bowl of pesto and mix together well. If needed, use a tbsp of pasta water to help it combine.
- Serve immediately.
Notes
If you're making the pesto ahead of time, Marcella recommends freezing it before adding the cheese and butter. Let it thaw at room temperature rather than warming it, since heat can cause the basil to darken and develop a bitter flavor. Once thawed, stir in the cheese and butter just before serving.