Pesto Pasta

This easy pesto pasta recipe features homemade basil pesto, garlic, Parmesan, olive oil, and toasted pine nuts for a fresh and flavorful dish. Perfect for a quick weeknight dinner or vegetarian lunch, it comes together in under 30 minutes. Use spaghetti, linguine, or your favorite pasta shape for a simple Italian meal that’s full of vibrant herbs and nutty richness. Customize with extra cheese, grilled chicken, or roasted vegetables for a satisfying main course.

This classic pesto pasta is simple, fresh, and packed with flavor. Made with homemade basil pesto, spaghetti, and a few pantry staples, it’s the perfect dish for a quick weeknight dinner or an easy lunch that feels special.

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Ingredients

For the Pasta:

• 400 g (14 oz) dried spaghetti

For the Pesto:

• 50 g (1.75 oz) fresh basil leaves (about 2 packed cups)
• 2 garlic cloves, peeled
• 40 g (3 tbsp) pine nuts
• 30 g (⅓ cup) freshly grated Parmesan cheese
• ¼ tsp freshly ground black pepper
• ½ tsp Maldon salt (or sea salt flakes)
• 90 ml (⅓ cup) olive oil

To Serve:

• ½ tsp black pepper
• 2 tbsp freshly grated Parmesan cheese
• 2 tbsp toasted pine nuts (*see note)
• 1 handful fresh baby basil leaves

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Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Add the spaghetti and cook for 10–13 minutes, or until al dente. Reserve 1 cup of the pasta cooking water, then drain the spaghetti.
2. Make the pesto:
   While the pasta is cooking, add the basil, garlic, pine nuts, Parmesan, black pepper, and salt to a food processor. Pulse for about 10 seconds until coarsely chopped.
3. Add the olive oil:
   With the processor running, pour in the olive oil in a slow, steady stream. Blend for another 10–20 seconds depending on your desired texture—chunky or smooth.
4. Taste and adjust:
   Taste the pesto and adjust salt if needed. Set aside.
5. Combine pasta and pesto:
   Return the drained pasta to the pot. Add the pesto and about ⅓ cup of the reserved pasta water. Toss over low heat using tongs until the pasta is evenly coated. Add more pasta water if needed to loosen the sauce.
6. Serve:
   Divide the pasta into bowls and top with a sprinkle of black pepper, grated Parmesan, toasted pine nuts, and fresh baby basil leaves.

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Tips

• Salt the pasta water well: This enhances the flavor of the final dish.
• Use high-quality olive oil: Since it’s a main ingredient in pesto, good olive oil makes a difference.
• Toast the pine nuts: Toasting brings out their nutty flavor—don’t skip this step.
• Reserve pasta water: The starch in it helps bind the pesto to the pasta and gives the sauce a silky finish.

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Variations and Substitutions

• Nuts: Swap pine nuts for walnuts, almonds, or cashews.
• Cheese: Parmesan can be replaced with Pecorino Romano for a sharper taste.
• Herbs: Add spinach or arugula for a milder or peppery twist.
• Pasta: Try it with linguine, fusilli, or penne instead of spaghetti.
• Vegan version: Omit the cheese or use nutritional yeast for a dairy-free alternative.

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FAQs

Can I make the pesto in advance?
Yes, pesto can be made 2–3 days ahead and stored in an airtight container in the fridge. Cover the surface with a thin layer of oil to keep it green.

Can I freeze pesto?
Absolutely. Freeze in small portions (ice cube trays work great) and thaw as needed.

What if I don’t have a food processor?
You can use a mortar and pestle for a more traditional texture or even a blender, though you may need to scrape the sides more often.

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Serving Suggestions

• Add protein: Top with grilled chicken, shrimp, or roasted chickpeas.
• Side dishes: Serve with garlic bread, a green salad, or roasted vegetables.
• Meal prep: Great for make-ahead lunches. Store in airtight containers and add toppings just before serving.

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Why You’ll Love This Recipe

• Fresh, homemade flavor with just a few ingredients
• Quick and easy—ready in under 30 minutes
• Customizable to different tastes and diets
• Perfect for summer, weeknights, or meatless meals
• Comforting, flavorful, and vibrant on the plate