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Pesto Pasta Recipe
This easy, quick, no-bake pesto pasta recipe bursts with fresh basil flavor and comes together in just 20 minutes.
Picture this: bright green pesto swirling through tender pasta, that first forkful—herbs kissed with garlic and olive oil, shimmering in the afternoon light. Pesto Pasta is a classic of Italian cuisine, yet it feels fresh every time you make it. I first whipped up this homemade recipe one warm summer evening after snagging basil from my community garden. It’s vegetarian, naturally gluten-free if you choose the right noodles, and loaded with antioxidants from basil and garlic. Plus, you can prep most of it ahead, which is a lifesaver midweek. You know what? It’s the perfect dish for backyard dinners, last-minute potlucks, or when you simply need a comforting bowl without any fuss.
Why You’ll Love This Pesto Pasta Recipe
– No oven needed—just a pot and a blender.
– Ready in under 20 minutes, ideal for busy weeknights.
– Only eight main ingredients—pantry-friendly and wallet-friendly.
– Vegetarian and easily vegan by swapping Parmesan for nutritional yeast.
– Packed with fresh basil, a seasonal superstar (peaks from June through August).
– Customizable base—stir in veggies, proteins, or your favorite cheese.
– Freezer-friendly pesto cubes make future meals a breeze.
– Kid-approved flavor: even picky eaters often sneak seconds.
Ingredients
– 12 ounces (340 g) pasta (spaghetti, fusilli, or penne; use gluten-free if needed)
– 2 cups fresh basil leaves, packed (pick smaller leaves for tender pesto)
– 1/2 cup extra-virgin olive oil (a fruity brand like Colavita adds brightness)
– 1/3 cup pine nuts, toasted (swap in walnuts or almonds for a budget-friendly twist)
– 2 large garlic cloves, peeled (roasted garlic works too for milder flavor)
– 1/2 teaspoon kosher salt (adjust to taste; sea salt fine)
– 1/4 teaspoon freshly ground black pepper
– 1/2 cup grated Parmesan cheese (or vegan parmesan for dairy-free)
– Juice of half a lemon (optional, for extra zing)
Tip: For a creamier finish, stir in 1–2 tablespoons of whole-milk Greek yogurt or ricotta.
Directions
1. Prep the pesto. In a food processor (I use my trusty Cuisinart), combine basil, pine nuts, garlic, salt, and pepper. Pulse briefly until coarsely blended—small bits of nut give great texture.
2. Stream in olive oil. With the motor running, pour oil in a steady stream until the pesto is smooth yet still a little chunky. If it looks dry, add 1–2 tablespoons more oil.
3. Stir in cheese (and lemon juice). Turn off the motor, add Parmesan and lemon juice, then pulse just two or three times to combine—too much blending can heat the sauce and dull the flavor.
4. Boil pasta. Fill a large pot with water, bring to a rolling boil, and salt it generously (think the sea). Add pasta and cook according to package directions until al dente—usually 8–10 minutes.
5. Reserve pasta water. Just before draining, scoop out 1/2 cup of the starchy water; set it aside. Then drain pasta in an OXO colander.
6. Combine pasta and pesto. Return noodles to the pot off heat, spoon in pesto, and splash pasta water as needed until each strand is coated with that glossy sauce. Toss gently with tongs.
7. Taste and adjust. Sample a forkful—add more salt, pepper, or lemon juice if it feels flat. Fresh basil can vary in intensity, so tweak seasonings.
8. Plate and garnish. Serve warm with extra Parmesan, a few toasted pine nuts, and a drizzle of olive oil. A sprinkle of red pepper flakes brings a subtle kick.
Servings & Timing
Makes 4 generous servings
Prep Time: 10 minutes (or 5 minutes if pesto is ready in advance)
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
– Spinach Basil Pesto: Blend in 1 cup baby spinach for a milder, nutrient-packed sauce.
– Sun-Dried Tomato Twist: Add 1/4 cup oil-packed sun-dried tomatoes to the food processor.
– Vegan Version: Swap Parmesan for 1/4 cup nutritional yeast and omit cheese.
– Pesto Primavera: Stir in blanched asparagus tips and peas just before serving.
– Protein Boost: Top with grilled chicken, shrimp, or chickpeas for extra heft.
Storage & Reheating
Store leftover pasta in an airtight container in the fridge for up to 3 days. For longer storage, freeze pesto in ice cube trays for up to 3 months—thaw cubes in the fridge overnight. To reheat, gently warm pasta in a skillet over low heat with a splash of water or broth to revive creaminess. You can also toss cold pesto pasta into salads—just add cherry tomatoes, cucumber, and olives.
Notes
I discovered that toasting pine nuts lightly in a dry skillet (watch closely—they burn fast) brings out a deeper flavor profile. If your pesto tastes slightly bitter, stir in a pinch of sugar or a teaspoon of Greek yogurt. Always pulse nuts first, then add basil to prevent over-chopping leaves. Lastly, taste as you go—fresh garlic can vary in strength.
FAQs
Q: Can I use a blender instead of a food processor?
A: Yes, but work in small batches and pulse carefully to avoid overheating the pesto.
Q: Is pesto pasta gluten-free?
A: It is if you choose gluten-free noodles—rice or chickpea pasta are tasty alternatives.
Q: How do I prevent pesto from browning?
A: Press plastic wrap directly onto the sauce surface or add a thin layer of olive oil on top.
Q: Can I make pesto ahead?
A: Absolutely—pesto stays fresh in the fridge for up to 4 days and freezes beautifully.
Q: What’s the best pasta shape for pesto?
A: Twisty shapes like fusilli or farfalle grab onto the sauce, but any noodle will work.
Q: Why use pasta water in the sauce?
A: The starchy water helps the pesto cling to the noodles, creating a silky finish.
Q: How can I make this dish nut-free?
A: Replace pine nuts with sunflower seeds or pumpkin seeds—it still tastes rich and creamy.
Conclusion
This homemade pesto pasta recipe is a quick, flavorful way to showcase summer basil and simple ingredients. It’s perfect for busy nights, backyard gatherings, or whenever you crave a touch of Italian comfort. Give it a try, drop a comment below with your tweaks, and don’t forget to explore more of my easy, delicious recipes!
Pesto Pasta Recipe
Ingredients
- 12 ounces pasta (spaghetti, fusilli, or penne; use gluten-free if needed)
- 2 cups fresh basil leaves, packed (pick smaller leaves for tender pesto)
- 1/2 cup extra-virgin olive oil (a fruity brand like Colavita adds brightness)
- 1/3 cup pine nuts, toasted (swap in walnuts or almonds for a budget-friendly twist)
- 2 large garlic cloves, peeled (roasted garlic works too for milder flavor)
- 1/2 teaspoon kosher salt (adjust to taste; sea salt fine)
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese (or vegan parmesan for dairy-free)
- Juice of half a lemon (optional, for extra zing)
Instructions
- In a food processor, combine basil, pine nuts, garlic, salt, and pepper. Pulse briefly until coarsely blended.
- With the motor running, pour olive oil in a steady stream until the pesto is smooth yet still a little chunky.
- Add Parmesan and lemon juice, then pulse just a few times to combine.
- Cook pasta in boiling water according to package instructions until al dente.
- Toss drained pasta with pesto until coated. Use reserved pasta water to adjust consistency.
- Adjust seasoning as needed, then plate the pasta and garnish with extra Parmesan, pine nuts, and olive oil.
