Name: Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: For the Basil Pesto:; 4 ounces pine nuts; 4 cups fresh basil; 3 garlic cloves; 1 cup coarsely grated Parmesan cheese; 1 tablespoon lemon zest; 1 cup olive oil; Kosher salt and fresh ground pepper (to taste); For the Pasta:; 1 pound spaghetti or other pasta; 1 tablespoon kosher salt; Extra Parmesan cheese (for serving)

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Pesto Pasta is a vibrant, flavorful dish featuring perfectly cooked pasta tossed in a rich basil pesto sauce made with fresh ingredients like pine nuts, garlic, Parmesan, and lemon zest. This quick and easy recipe is perfect for a weeknight dinner or a fresh, herbaceous meal for any occasion.

Why You’ll Love This Recipe

This Pesto Pasta is a classic, light yet satisfying dish that’s full of bold flavors. The homemade basil pesto is aromatic and packed with fresh, herby notes that pair beautifully with the pasta. With just a handful of ingredients, it’s simple to make and comes together in just 20 minutes! Plus, it’s a great way to use fresh basil and enjoy a delicious, comforting meal.

Pesto Pasta

Ingredients

For the Basil Pesto:

4 ounces pine nuts
4 cups fresh basil
3 garlic cloves
1 cup coarsely grated Parmesan cheese
1 tablespoon lemon zest
1 cup olive oil
Kosher salt and fresh ground pepper (to taste)

For the Pasta:

1 pound spaghetti or other pasta
1 tablespoon kosher salt
Extra Parmesan cheese (for serving)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Pesto:

Toast the Pine Nuts:

Add the pine nuts to a small skillet over medium heat and toast until golden brown, about 2-3 minutes. Set aside to cool slightly.

Blend the Pesto:

In a food processor, combine half the pine nuts, 3 cups of basil, 2 garlic cloves, ½ cup of Parmesan cheese, and lemon zest.
Process until finely chopped, about 30 seconds.
While the processor is running on low speed, slowly drizzle in ¾ cup of olive oil until a smooth paste forms. Stop the processor and scrape down the sides of the bowl.

Finish the Pesto:

Add the remaining pine nuts, basil, garlic, and cheese to the bowl. Pulse until finely chopped.
Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil.
Season with salt and pepper to taste.

Make Ahead: You can prepare this pesto up to 5 days in advance. Store it in an airtight container in the fridge until ready to use.

Cook the Pasta:

Bring a large pot of water to a boil and season with 1 tablespoon of kosher salt.
Add the pasta and cook according to the package instructions until al dente.
Reserve 1 cup of the cooking liquid, then transfer the pasta to a large bowl.

Toss the Pasta:

Add the pesto to the pasta and toss to coat evenly.
Stir in the reserved cooking liquid, ¼ cup at a time, until the desired consistency is reached (you may not need all the liquid).
Season with salt and pepper to taste.

Serve:

Serve the pesto pasta hot, topped with extra Parmesan cheese if desired.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Notes

Leftovers:

Store leftover pesto pasta in an airtight container in the fridge for up to 2 days. Reheat on the stovetop with a splash of olive oil or a bit of water to loosen the sauce.

Make Ahead:

You can prepare the pesto up to 5 days ahead of time, and store it in the fridge. The pasta can also be cooked and stored in the fridge, and combined with the pesto just before serving.

Tips:

If you prefer a more textured pesto, pulse the mixture a little less to keep the ingredients slightly chunky.
For a lighter option, use less olive oil or substitute with a bit of vegetable broth for a slightly thinner pesto sauce.
For added flavor, consider adding a squeeze of fresh lemon juice to the pesto sauce before serving.

Variations

Vegan Pesto: Substitute the Parmesan cheese with nutritional yeast or a plant-based cheese alternative for a vegan version of this dish.
Nut-Free Pesto: If you’re allergic to pine nuts, swap them with seeds like sunflower or pumpkin seeds for a nut-free pesto.
Add Protein: Add grilled chicken, shrimp, or roasted vegetables to make the dish heartier and more filling.

Storage/Reheating

Storage: Store leftover pesto pasta in an airtight container in the fridge for up to 2 days. For the best freshness, store the pesto separately and combine with pasta when ready to serve.
Reheating: Reheat on the stovetop with a splash of olive oil or a bit of water to bring back the creamy texture of the pesto sauce.

FAQs

Can I use store-bought pesto instead of homemade?

Yes, you can use store-bought pesto if you’re short on time, though homemade pesto tends to have a fresher, bolder flavor.

Can I use a different type of pasta for this dish?

Yes, you can use any pasta shape you like — penne, fusilli, or farfalle would all work well with this pesto.

Can I freeze the pesto?

Yes, pesto freezes well. You can freeze it in an airtight container or ice cube tray for individual servings. Just make sure to drizzle a little olive oil over the top before freezing to help preserve its color.

How can I make the pesto spicier?

Add red pepper flakes to the pesto while blending to give it a nice spicy kick.

Conclusion

Pesto Pasta is a quick, flavorful dish that’s perfect for any occasion. The homemade basil pesto is packed with fresh ingredients that make this dish come alive. Creamy, cheesy, and full of herbal goodness, this pasta is perfect for busy nights or a relaxing meal with loved ones. Enjoy this delicious and vibrant pasta dish anytime you want a meal that’s both comforting and full of fresh, zesty flavor!

Pesto Pasta

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Author: Jessica
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Main Course
Method: Blending, Boiling
Cuisine: Italian
Diet: Vegetarian

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Description

A simple and vibrant pesto pasta with fresh basil pesto, toasted pine nuts, and Parmesan cheese. A quick and delicious dish that’s perfect for a weeknight meal.

Instructions

Make the Pesto:
Toast the Pine Nuts: Add the pine nuts to a small skillet over medium heat and toast until golden brown, about 2-3 minutes.
Blend the Pesto: In a food processor, combine half the pine nuts, 3 cups of basil, 2 garlic cloves, ½ cup of cheese, and lemon zest. Process until finely chopped, about 30 seconds. While the processor is running on low speed, slowly drizzle in ¾ cup of olive oil until a smooth paste begins to form. Stop the processor and scrape down the sides of the bowl.
Finish the Pesto: Add the remaining pine nuts, basil, garlic, and cheese to the bowl. Pulse until finely chopped. Using a rubber spatula, transfer the pesto sauce to a bowl and stir in the remaining olive oil. Season with salt and pepper to taste. You can make this pesto up to 5 days in advance. Store it in an airtight container in the fridge until ready to use.
Cook the Pasta: Bring a large pot of water to a boil and season with 1 tablespoon of kosher salt. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking liquid, then transfer the pasta to a large bowl.
Toss the Pasta: Add the pesto to the pasta and toss to coat. Stir in the reserved cooking liquid, ¼ cup at a time, until the desired consistency is reached (you may not need all the liquid). Season with salt and pepper to taste.
Serve: Serve hot with extra Parmesan cheese, if desired.

Notes

If you prefer a spicier pesto, add a pinch of red pepper flakes when blending the pesto.
This pesto can also be used as a spread or a dip for bread or crackers.
If you prefer a thinner sauce, you can add more olive oil or a splash of pasta water until it reaches your desired consistency.