For the Pesto Genovese
Makes about 2 cups
½ cup walnut halves or pine nuts
4 cups fresh basil leaves (from
about 2 large bunches)
1 cup (about 4 ounces) finely
grated Parmigiano-Reggiano cheese
½ cup Garlic Confit
½ cup olive oil, plus more as needed
1 teaspoon kosher salt
1 teaspoon freshly ground
Preheat the oven to 300°F; position the rack in the middle of the oven.
Place the walnuts in a single layer on a rimmed baking sheet and toast in the
oven for 8 to 10 minutes, or until fragrant. Transfer the walnuts to a dish and let
Place the cooled walnuts, basil leaves, Parmigiano-Reggiano, garlic, olive oil,
salt, and pepper in a food processor and pulse until the mixture resembles a coarse
but smooth paste. Use immediately or transfer to a jar, pour a thin layer of oil over
the top to avoid oxidation, cover, and refrigerate until needed. The pesto will keep
for up to 1 week.
NOTE: If using pine nuts, lightly toast in a dry pan over low heat until golden brown, about 4 minutes.
For the Rigatoni Alla Genovese
1 pound rigatoni
1½ cups Pesto Genovese (recipe below)
4 tablespoons (2 ounces)
unsalted butter, softened
Freshly ground black pepper
Parmigiano-Reggiano cheese, for serving
Fill a large pot with water and add enough salt so the water tastes like seawater.
Bring the water to a boil, add the pasta, and cook according to the directions on the
package until al dente.
In a large bowl, combine the pesto and butter. Drain the pasta and add it to the
bowl. Toss everything together until the pesto coats the pasta inside and out and
the butter has completely melted into the sauce. Season to taste with salt and
pepper, garnish with Parmigiano-Reggiano shavings, and serve immediately.