Panko Pesto Pasta

Inspired by world-renowned Italian chef Massimo Bottura, this vibrant pesto gets its body from crunchy, toasted panko breadcrumbs instead of traditional pine nuts. Though not classic to pesto genovese, the Japanese breadcrumbs add subtle buttery notes and a lighter texture—while still delivering the velvety finish that clings beautifully to al dente pasta. Use this pesto with your favorite pasta shape, as a pizza sauce, a marinade for grilled chicken, or spooned over roasted vegetables. 

Why do you toast the panko?

Plain panko breadcrumbs are fairly neutral in flavor. Toasting them in a skillet with butter enhances their flavor with deeper, nuttier notes and helps them take on a lightly golden-brown color. 

What’s the difference between panko and Italian-style breadcrumbs? 

Panko breadcrumbs are Japanese-style breadcrumbs made from crustless white bread. They have a larger, flakier texture and are typically unseasoned. Italian-style breadcrumbs are finer and often come pre-seasoned with herbs and spices like dried oregano, basil, and garlic powder. 

Notes from the Food & Wine Test Kitchen

There are many variations of pesto, depending on the herbs, type of cheese, and nut or seed used. You can make pesto with a mix of green herbs like mint, parsley, and chives, in addition to basil or leafy greens such as kale or carrot tops. Use a blend of cheeses like Parmigiano-Reggiano and pecorino for a saltier punch, or try almonds or walnuts instead of pine nuts. 

Make ahead

Leftovers can be stored in an airtight container in the refrigerator for up to two days. The pesto may darken slightly but will still taste great. The pesto (without cheese) freezes well in an airtight container or ice cube tray for up to one month. Add cheese when thawed and ready to use.

This recipe was developed by Renu Dhar; the text was written by Andee Gosnell.