# How do You Make Pesto Pasta? **URL:** \ **Category:** Cafe Society\ **Created:** [May 11, 2018, 3:38am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960 "2018-05-11T03:38:17Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![solost](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/solost/32/11776_2.png) [@solost](https://boards.straightdope.com/u/solost)\ **Post date:** [May 11, 2018, 4:53pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/21 "2018-05-11T16:53:12Z")
> [@MrDibble](#): > > Naah, they’re just cognates. Pestle comes to us from French, not Italian (the French have their own basil-garlic-cheese sauce, without the nuts - _pistou_ - from the same root). They both come from the Latin for “crush” So the two words are etymological cousins from Latin, cool. Thanks MrDibble! ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [May 11, 2018, 5:47pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/22 "2018-05-11T17:47:03Z")
What is an adequate substitute for pine nuts? They are rather dear. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 11, 2018, 6:21pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/23 "2018-05-11T18:21:27Z")
> [@dropzone](#): > > What is an adequate substitute for pine nuts? They are rather dear. Really, almost any nut will do. It’ll be slightly different, but still good. I tend to go for walnuts and/or pistachios. But I’ve even used stuff like sunflower seeds and it’s been good. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [May 11, 2018, 7:18pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/24 "2018-05-11T19:18:17Z")
> [@pulykamell](#): > > And yes about using a decent parmesan cheese. I have not been able to find a good domestic version of parmesan cheese. None of the major brands (Stella, Bel Gioioso, etc.) have the nuttiness and rich salt and umami-ness of imported parmesan. (If anyone has any suggestions of a decent domestic, let me know.) It has to be some Italian brand of Parmigiano-Reggiano, freshly grated. It really is a night-and-day difference. A lot of that has to do with the age. Most of the domestic parmesans are aged only 12 months, and the oldest I can remember seeing was 16 months. The minimum I’ve seen from the imports was 18 months.\* I’m sure if I looked for specialty cheeses, I might find older domestics, but I mostly look at my large supermarket’s specialty cheese display. \*Without researching, I believe that is the minimum allowed for the D.o.C. stamp. Of course, I might just be misremembering something I heard. ---
**Author:** ![Stranger\_On\_A\_Train](https://avatars.discourse-cdn.com/v4/letter/s/13edae/32.png) [@Stranger\_On\_A\_Train](https://boards.straightdope.com/u/Stranger_On_A_Train)\ **Post date:** [May 11, 2018, 9:30pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/25 "2018-05-11T21:30:34Z")
> [@MrDibble](#): > > How are we defining “string”, here? Because pesto with a linguine, fettuccine or trenette is both fairly traditional and works just great. > > Also, if your pesto is _clumpy_, IMO you’ve got terrible pesto. Pesto should be creamy. String pastas are all round noodle pasta. Flat noodle pasta will work. Pesto should not be “creamy”; that is an affectation that has come through modern methods of making pesto and an expectation that sauces not have a texture. Hand made pesto should have a consistent texture with the nuts finely chopped and ground but not completely pulverized and it will not cover noodles evenly like a marinara or ragu. The stuff you get at the store that comes out of a tube is not “pesto”; it is some kind of green basil-flavored spread. > [@D\_Odds](#): > > The best basil pesto is made with a mortar and pestle. But you can use a food processor and it will get you a pesto 90-95% as good. It is not necessary to toast the pine nuts. I stand corrected; it has been a while since I’ve made pesto and I’ve gotten use to toasting nuts for other recipes but you are correct that for pesto pine nuts (or whatever nut or seed is being used) should be raw. Stranger ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [May 11, 2018, 10:23pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/26 "2018-05-11T22:23:44Z")
> [@dropzone](#): > > What is an adequate substitute for pine nuts? They are rather dear. There are two ways to critique pesto. First way: is it traditional (in somebody’s definition of somebody’s tradition). Second way: is it good. If your pesto is good, then it’s good. If traditional but not good, then what would be the point. Pine nuts have a fairly subtle flavour. If using something with a stronger taste, take care not to overpower your other ingredients. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 11, 2018, 10:31pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/27 "2018-05-11T22:31:17Z")
> [@D\_Odds](#): > > A lot of that has to do with the age. Most of the domestic parmesans are aged only 12 months, and the oldest I can remember seeing was 16 months. The minimum I’ve seen from the imports was 18 months.\* I’m sure if I looked for specialty cheeses, I might find older domestics, but I mostly look at my large supermarket’s specialty cheese display. Yes, I would assume this is the case, but even so, I’m surprised at how much a few extra months makes a difference. It’s like the difference between a run-of-the-mill young gouda and a 3- or 5- year old Gouda. (And, to be honest, I’ll sometimes use an aged Gouda in lieu of Parm.) I just need something that has dried out a bit and has those lovely little crystals of umami in them. ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [May 11, 2018, 10:45pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/28 "2018-05-11T22:45:44Z")
I just remembered pesto I had that seemed traditional but not good - I think the basil in it was sub-par. If you start with good quality ingredients and take some care in making it (not breaking the bank on super-exotic oil and crazy cheese, just making sure the basil is fresh and nice and that your other ingredients are “the real deal”), you’re guaranteed pesto success, at least with me. ---
**Author:** ![Joey\_P](https://avatars.discourse-cdn.com/v4/letter/j/919ad9/32.png) [@Joey\_P](https://boards.straightdope.com/u/Joey_P)\ **Post date:** [May 11, 2018, 11:15pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/29 "2018-05-11T23:15:04Z")
I feel it may be important to note, with everyone discussing how to make pesto, the OP added it right to the boiling pasta. Regardless of how it’s made or what kind you buy, it needs to be added afterwards, just like you would pasta sauce. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 11, 2018, 11:39pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/30 "2018-05-11T23:39:27Z")
> [@Joey\_P](#): > > I feel it may be important to note, with everyone discussing how to make pesto, the OP added it right to the boiling pasta. > > Regardless of how it’s made or what kind you buy, it needs to be added afterwards, just like you would pasta sauce. That actually was mentioned by a few posters. > [@](#): > > You don’t cook it with the pasta. You generally just cook the pasta, drain it, and toss it with the pesto and serve. > [@](#): > > You have to make pesto by finely chopping or preferably crushing fresh basil (not dried basil spices) in a mortar and pestle with garlic, roasted pine nuts, and olive oil, and then blening with finely grated Parmesan or Romano cheese, and then tossing over thhe cooked pasta. > [@](#): > > You heat up some pasta and crack open a tub or a jar or pesto and put it on the pasta once it’s done. > [@](#): > > Just whizz the FRESH basil leaves in a blender with pine nuts, garlic, plenty of extra virgin olive oil, salt, pepper and grated parmesan (again, fresh, not pre-grated rubbish). Cook the pasta completely, drain it, then stir in the sauce - it doesn’t need further cooking, the warm pasta will heat it just fine as it is. ---
**Author:** ![smithsb](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smithsb/32/12107_2.png) [@smithsb](https://boards.straightdope.com/u/smithsb)\ **Post date:** [May 12, 2018, 1:44am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/31 "2018-05-12T01:44:16Z")
> [@pulykamell](#): > > Ah, yes, good point, and also mentioned by **D\_Odds**. … > > And yes about using a decent parmesan cheese. I have not been able to find a good domestic version of parmesan cheese. None of the major brands (Stella, Bel Gioioso, etc.) have the nuttiness and rich salt and umami-ness of imported parmesan. (If anyone has any suggestions of a decent domestic, let me know.) It has to be some Italian brand of Parmigiano-Reggiano, freshly grated. It really is a night-and-day difference. I sub in some romano cheese to get the extra missing flavor. Not too much, it can be overwhelming. About 1/4 romano 3/4 parmesan. ---
**Author:** ![Musicat](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/musicat/32/20189_2.png) [@Musicat](https://boards.straightdope.com/u/Musicat)\ **Post date:** [May 12, 2018, 1:55am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/32 "2018-05-12T01:55:38Z")
I buy fresh basil at the farmer’s market in late summer, when it’s really cheap. Then I throw a bunch of leaves in a blender with Parmesan and/or Romano cheese and olive oil. Blend away. Put the resulting mixture in plastic ice cube trays or spread it like a paste on waxed paper, cover and freeze it. When you need pesto sauce, cut or break off what you need. It will easily melt and blend if you throw it in a saucepan with other ingredients like mushrooms or cut-up, cooked chicken. The pasta should be made separately. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [May 12, 2018, 3:19am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/33 "2018-05-12T03:19:09Z")
> [@pulykamell](#): > > Really, almost any nut will do. It’ll be slightly different, but still good. I tend to go for walnuts and/or pistachios. But I’ve even used stuff like sunflower seeds and it’s been good. Pistachios, yes. Walnuts, maybe. In my Mind’s Eye (what? you can’t make stuff by imagining it? how do you COOK?) peanuts don’t work though I love peanut butter with Parmesan on toast. On Wonder Bread, raw, is nauseating. Okay, I’ll eat it and try to enjoy it, but no miracles should be expected. Wife preferred Wonder, AKA “squish,” bread. We disagreed. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [May 12, 2018, 8:16am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/34 "2018-05-12T08:16:14Z")
[Posted\*](https://getyarn.io/yarn-clip/6162cfb1-6fa0-40cc-9296-dd706ced0cf5) without further comment. \*(or _Pesto’ed_, if you prefer…) ---
**Author:** ![DavidwithanR](https://avatars.discourse-cdn.com/v4/letter/d/3bc359/32.png) [@DavidwithanR](https://boards.straightdope.com/u/DavidwithanR)\ **Post date:** [May 12, 2018, 9:10am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/35 "2018-05-12T09:10:46Z")
> [@dropzone](#): > > Pistachios, yes. Walnuts, maybe. In my Mind’s Eye (what? you can’t make stuff by imagining it? how do you COOK?) peanuts don’t work though I love peanut butter with Parmesan on toast. On Wonder Bread, raw, is nauseating. Okay, I’ll eat it and try to enjoy it, but no miracles should be expected. I won’t say peanuts in pesto is impossible, but it seems like a bad idea all right. ---
**Author:** ![Kron](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kron/32/12444_2.png) [@Kron](https://boards.straightdope.com/u/Kron)\ **Post date:** [May 12, 2018, 3:26pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/36 "2018-05-12T15:26:08Z")
> [@dropzone](#): > > What is an adequate substitute for pine nuts? They are rather dear. My wife made a pesto with pistachios. It was spectacular! ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [May 12, 2018, 3:59pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/37 "2018-05-12T15:59:42Z")
> [@Stranger\_On\_A\_Train](#): > > String pastas are all round noodle pasta Aah, I wasn’t sure, they were only being contrasted with shapes. > [@](#): > > Pesto should not be “creamy”; that is an affectation that has come through modern methods of making pesto and an expectation that sauces not have a texture. I make my pesto with a mortar and pestle, exactly the way I saw it made in Italy, and “creamy” is closer to how I’d characterize it than “clumpy”. It does have _a_ texture I’d call “grainy”, but there aren’t any\* clumps\* it. I call it “creamy” because it’s about that viscosity, it flows but coats the spoon - most jarred pesto I’ve seen is far thicker than that. ---
**Author:** ![molten](https://avatars.discourse-cdn.com/v4/letter/m/ec9cab/32.png) [@molten](https://boards.straightdope.com/u/molten)\ **Post date:** [May 13, 2018, 7:22pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/38 "2018-05-13T19:22:03Z")
Update: i got the pesto premade, grated parmasan cheese, and the type of pasta that catches particles (not the long strands) and it turned out awesome! ---
**Author:** ![Alessan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alessan/32/465_2.png) [@Alessan](https://boards.straightdope.com/u/Alessan)\ **Post date:** [May 14, 2018, 6:55am UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/39 "2018-05-14T06:55:48Z")
My wife makes a terrific pesto sauce, which unlike the preferences shown in this thread is actually quite rough and clumpy (although she prefers to call it “rustic”). I don’t know the exact recipe, but I know she makes it with fresh basil, fresh mozzarella di bufala, pine nuts, olive oil, kosher salt and a buttload of fresh garlic, served on farfalle or fusilli. It’s nontraditional, but delicious. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [May 14, 2018, 12:08pm UTC](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960/40 "2018-05-14T12:08:26Z")
> [@molten](#): > > Update: i got the pesto premade, grated parmasan cheese, and the type of pasta that catches particles (not the long strands) and it turned out awesome! PLEEEEASE make your own pesto - it’s so easy, and tastes 1000% better [Previous page](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960.md?page=1) [Next page](https://boards.straightdope.com/t/how-do-you-make-pesto-pasta/813960.md?page=3)