PLEASEEEEE send me a good recipe (one that’s at least fairly easy to make) for a pesto sauce!! I’ve searched and tried so many at restaurants, and I’ve tried making my own but nothing compares to the pasta I had in the image..
I got this pasta in Athens and it was seriously the best thing I’ve ever had. I’ve searched for over a year and nothing compares to it. I want to fly back to Athens ONLY to get this pasta again. I got it every day I was there, and i’ve yearned for it every day since..
Also, does anyone know the type of noodles in the image? Seriously the best thing I’ve ever had in my life.
by NoNotice5642
7 Comments
The pasta shape is casarecce.
Restaurant pesto is so damn good because they are not shy with the olive oil and the salt. (Fat and salt — every restaurant’s secret ingredients)
Here is a gift link for Samin Nosrat’s pesto: https://cooking.nytimes.com/recipes/1018235-basic-pesto-sauce?unlocked_article_code=1.CE8.k_Lb.Zt2EhKSSFC2U
If you still feel like it’s missing something, it’s possible the restaurant added butter, a la Marcella Hazan: https://notderbypie.com/marcella-hazans-pesto/
I’m just so glad that isn’t green beans, didn’t see the sub when I opened Reddit
the pasta shape is called casarecce!
i think your best bet would be making the pesto at home, or finding a really good quality jarred pesto. i’ve used the [nyt recipe ](https://cooking.nytimes.com/recipes/2653-basic-pesto) before and it’s pretty good
i usually eyeball my pesto cream sauce, but a solid technique would be to cook the pasta mostly done, finish it in the cream sauce and then add pesto off the heat to taste. pesto doesn’t really need to get cooked, just warmed through so it doesn’t split
If you’re willing to make pasta and pesto from scratch you’ll get an amazing result!
I make pesto from scratch with fresh basil leaves, Parmagiano reggiano / pecorino, extra virgin olive oil and pine nuts. Toast the pine nuts, crush with a mortar and pestle and finely grate the cheese, add into mortar with the basil leaves and crush together. You can add a little course salt to help crush it all together as an abrasive and also for some flavour. Add olive oil until you get a good consistency and add some cracked black pepper to finish. Fantastic fresh pesto!
Pasta has a million recipes so most will do. Make a fresh pasta dough, I prefer to make mine into a tagliatelle or pappardelle ( wider flat noodle ) cook for a few minutes and save some pasta water.
If you want extra flavour and creaminess, I also make a carbonara style mix, use 2 egg yolks and a good amount of the cheese ( pecorino or parm reggiano ) and add some of the starchy pasta water. Add this mixture to the freshly cooked ( and drained pasta ) and stir in until the mixture thickens. Then add in your pesto as well and some fresh cracked black pepper at the very end to taste. Fantastic rich, creamy pesto pasta.
I get this shape from Costco! They have a 6 pack of short pastas like this. They also have good pesto.
Pasta, pesto, Parmesan
Honestly you can get a decent result from just using jarred pesto. It’s available at nearly all supermarkets