Simple Pesto Pasta

Pesto pasta originated in the Ligurian area of Italy, specifically in Genoa, in the late nineteenth century. The name "pesto" is derived from the Italian word "pestare," which means to pound or crush, and refers to the traditional process of making the sauce, which involves pounding fresh basil leaves with garlic, pine nuts, Parmesan cheese, and olive oil with a mortar and pestle. This technique yields a vibrant green paste packed with taste.

Woman serving pesto pasta from Baccarat GREEN STONE Chef pan.

While the modern version of pesto is commonly linked with basil, variations have existed throughout history, including the incorporation of various herbs and ingredients such as parsley and walnuts. Pesto's origins can be traced back to ancient Roman and mediaeval cuisine, where similar sauces were common.

As pasta grew popular throughout Italy, the combination of pesto and spaghetti created a delicious contrast of textures and flavours that quickly gained popularity. It has grown to become a staple in Italian cuisine and is appreciated all over the world, far beyond its humble roots. Pesto pasta is now adaptable and available in an array of varieties, making it a popular dish across various culinary traditions and symbolising Italy's rich gastronomic legacy.

Flat lay shot of pesto pasta in frypan with lid a plate of pasta on the side. Baccarat GREEN STONE Chef pan.

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