Pesto Pasta Recipe
This easy, quick, no-bake pesto pasta recipe bursts with fresh basil flavor and comes together in just 20 minutes. Perfect for any occasion!
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.
Notes
For a creamier finish, stir in Greek yogurt or ricotta. Store leftovers in the fridge for up to 3 days or freeze pesto for future use.
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