Go Back
+ servings
Print Recipe
No ratings yet

Pesto alla Genovese (Vermicelli with Basil and Pine Nuts Pesto)

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Pastas
Cuisine: Italian
Servings: 6
Author: Enri


  • 1 package of vermicelli or angel hair (capellini)
  • 4 cups of basil leaves
  • 4 garlic cloves pressed with the blade of a knife
  • ½ cup of pine nuts
  • ½ cup of extra virgin olive oil
  • Coarse sea salt
  • ¼ cup of Parmesan cheese grated (I used Grana Padano)


  • Put the water for the pasta to boil.
  • In a food processor, process the basil, nuts, garlic and salt to taste. While processing, add the olive oil and process until everything is well combined.
  • Pour the pesto in a bowl, add the cheese and mix well. You may need to add some more olive oil.
  • In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking.
  • Strain again.
  • In a big bowl mix the pesto with the pasta.
  • Garnish with a sprig of fresh basil.


You may need to reserve a couple of spoons of the water where the pasta was boiled to add to the pasta bowl and combine it with the pesto.