A version of this recipe helped Danny Bowien win the Pesto World Championship in Italy in 2008. He was kind enough to let us adapt it a bit.
Pesto can be made 3 days ahead. Top with a little oil; cover and chill.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Blend garlic, nuts, 1 teaspoon salt, and 1 ice cube in a blender on low speed to a coarse paste.
Step 2
Add basil, 1 cup oil, and 2 tablespoons ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine.
Step 3
Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.
Step 4
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
Step 5
Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.
