Pesto originates from Liguria, a coastal region of Italy, where fresh basil, pine nuts, garlic, Parmesan, and olive oil are blended into a bright green sauce. Traditionally it was tossed with trofie or trenette pasta, but today it pairs with many shapes, including spaghetti, making it a beloved quick‑weeknight staple across Italy.

In Liguria the classic is Genovese pesto with pine nuts and Parmesan. In the south, pistachio or almond pesto is common, while in the north you may find walnut‑based pesto. Some regions add sun‑dried tomatoes or arugula for a different flavor profile.

In Liguria, pesto is traditionally served warm with trofie or trenette pasta, often accompanied by a garnish of thinly sliced potatoes and green beans that are boiled together with the pasta. The dish is finished with a drizzle of extra‑virgin olive oil and a sprinkling of grated Parmigiano‑Reggiano.

Pesto pasta is a staple for everyday meals but also appears at family gatherings, summer picnics, and festive occasions like Ferragosto, when fresh basil is abundant. Its bright flavor makes it a popular choice for holiday buffets and casual celebrations.

Serve this pasta alongside a simple arugula salad with lemon vinaigrette, grilled chicken or shrimp for added protein, and a crusty Italian bread to mop up any extra sauce. A glass of crisp Pinot Grigio complements the basil and tomato flavors nicely.

The dish combines the classic freshness of basil pesto with the sweet burst of cherry tomatoes, while the brief sauté keeps the tomatoes bright rather than cooked down into a sauce. This balance creates a light yet satisfying pasta that can be prepared in under 30 minutes.

While traditional pesto was made with just basil, pine nuts, garlic, cheese, and olive oil, modern variations incorporate ingredients like spinach, kale, sun‑dried tomatoes, or nuts such as walnuts and almonds. Chefs also experiment with different pasta shapes and add proteins or vegetables for a heartier meal.

A common myth is that pesto must be cooked; in fact, heating pesto can dull its fresh herb flavor. Another misconception is that pesto is always expensive—making it at home with simple ingredients is affordable and often tastier.

Avoid over‑cooking the cherry tomatoes, which can turn them mushy and lose their bright flavor. Also, never heat the pesto for long; add it off the heat to preserve its fresh taste. Finally, reserve enough pasta water to create a silky sauce; skipping this step can leave the dish dry.

Pesto contains fresh basil and cheese that can lose their aromatic qualities when exposed to high heat. Adding it off the heat keeps the herb flavor vibrant and prevents the oil from separating, resulting in a creamy, glossy coating for the pasta.

Yes, you can prepare the pasta and pesto separately up to a day in advance. Store the cooked pasta in an airtight container with a drizzle of olive oil, and keep the pesto in a small jar. When ready to serve, quickly reheat the pasta, toss with the fresh pesto, and add the cherry tomatoes.

The YouTube channel Steve | The Vivaldi Way focuses on approachable home cooking, featuring quick, flavorful recipes that blend classic techniques with modern twists. Steve often emphasizes simplicity, using pantry staples and fresh ingredients to create satisfying meals.

Steve | The Vivaldi Way prioritizes minimal prep and cooking time while still delivering authentic flavor, often using shortcuts like pre‑made pesto without sacrificing quality. This contrasts with many channels that spend extensive time on traditional methods, making Steve's videos ideal for busy home cooks.