This distinctively flavored pesto is a superb dressing for maccheroni alla chitarra (page 236), spaghetti, or linguine, or a short dry pasta such as gemelli, lumache, or rigatoni. It’s a great condiment, too: put a spoonful on fish or chicken hot off the grill for a real treat. Make extra pesto when basil and parsley are plentiful, in summer, and freeze it in small containers to use through the winter.

　　

Ingredients

makes about 1 1/2 cups, enough for a pound of maccheroni alla chitarra or other pasta

　　1 1/2 cups loosely packed fresh basil leaves

　　1 cup loosely packed fresh Italian parsley leaves

　　4 plump garlic cloves, peeled

　　2 cups walnut halves or pieces, toasted

　　1 teaspoon kosher salt

　　1/2 cup extra-virgin olive oil, plus a bit more for storing

　　

TO DRESS THE PASTA

1 cup freshly grated pecorino (or half pecorino and half Grana Padano or Parmigiano-Reggiano, for a milder flavor), plus more for passing

　　

RECOMMENDED EQUIPMENT

A food processor

　　

Step 1

If you’re using the pesto right away to dress maccheroni alla chitarra (or other pasta), heat a large pot of salted water to a boil before processing the sauce.

　　

Step 2

To make the pesto: Heap the basil, parsley, garlic, walnuts, and salt into the food processor. Pulse several times, to chop everything together coarsely, then, with the machine running, pour in the 1/2 cup olive oil in a slow, steady stream. Stop and scrape down the sides of the work bowl, and process to a uniformly fine bright-green pesto.

　　

Step 3

Put all the pesto into a large, deep bowl, big enough to toss all the pasta in. Meanwhile, start cooking the maccheroni or other pasta. Shortly before it is done, ladle 1/2 cup or so of the boiling pasta water into the bowl, and stir to warm and loosen the pesto—use only as much water as needed to bring the pesto to tossing consistency.

　　

Step 4

When the maccheroni is perfectly al dente, lift it from the pot with tongs and a spider, drain it for an instant, then drop it into the bowl. Toss the pasta and sauce together thoroughly. Sprinkle a cup or so of grated cheese over it, then toss again. Serve immediately in warm bowls, with more cheese at the table.

　　

Step 5

To store and use the pesto later: Scrape it from the food processor into a small jar or container. Smooth the top surface, and cover it with a thin layer of olive oil or a piece of plastic wrap to prevent discoloration. Refrigerate for a week, or freeze for several months; warm to room temperature before using.

　　Lidia Cooks from the Heart of Italy by Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Copyright © 2009 Lidia Matticchio Bastianich and Tanya Bastianich Manuali. Published by Knopf Doubleday Publishing Group. All Rights Reserved.Lidia Mattichio Bastianich is the author of four previous books, three of them accompanied by nationally syndicated public television series. She is the owner of the New York City restaurant Felidia (among others), and she lectures on and demonstrates Italian cooking throughout the country. She lives on Long Island, New York.Tanya Bastianich Manuali, Lidia’s daughter, received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. She lives with her husband and children on Long Island.