Basil Pesto Pasta
Bright, fresh homemade basil pesto tossed with pasta and a splash of starchy pasta water for a silky, vibrant sauce. Dinner in about 20 minutes.
Homemade pesto tastes nothing like the jarred kind. It is bright green, fresh and full of basil, garlic, toasted pine nuts and Parmesan, and it takes about 5 minutes in a food processor.
Tossing it with hot pasta and a splash of starchy cooking water turns it into a silky sauce that clings to every strand instead of sitting in oily clumps.
It is one of the fastest, most satisfying vegetarian dinners, and leftover pesto is great on sandwiches, eggs and roasted vegetables.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Fresh, bright homemade pesto
- Silky sauce, never oily
- Pesto freezes for months
Ingredient Notes
Basil: Use fresh, bright green basil leaves only, no thick stems. About 2 packed cups comes from one large bunch.
Pine nuts: Toasting brings out their nutty flavor. Walnuts or cashews are cheaper and work well.
See the recipe card below for full measurements.
How to Make Basil Pesto Pasta
Toast the pine nuts
Toast the pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, stirring constantly, until golden. They burn quickly, so watch closely.
Make the pesto
Pulse the basil, pine nuts and garlic in a food processor until finely chopped. Add the Parmesan, lemon juice and salt. With the motor running, pour in the olive oil and process until smooth but still a little textured.
Cook the pasta
Cook the pasta in well-salted boiling water until al dente. Scoop out 1 cup of the cooking water, then drain.
Toss
Return the pasta to the pot off the heat. Add the pesto and 1/2 cup of the pasta water and toss vigorously until glossy, adding more water if needed. Fold in the tomatoes.
Serve
Serve right away with extra Parmesan and a crack of black pepper.
Tips for the Best Results
- Do not cook pesto over heat; it turns dark and loses its fresh flavor.
- A squeeze of lemon helps keep the pesto bright green.
- Add grilled chicken or shrimp for more protein.
- Press plastic wrap on the surface of leftover pesto to stop browning.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Oily, clumpy pasta | Toss with starchy pasta water to emulsify the sauce. |
| Burnt pine nuts | Toast on low and stir constantly. |
| Dark pesto | Keep it off the heat and add lemon juice. |
Substitutions
- Pine nuts: Walnuts, cashews or almonds.
- Parmesan: Pecorino, or 2 tbsp nutritional yeast for dairy-free.
- Basil: Half basil and half baby spinach or arugula.
What to Serve With It
- Chicken Caesar salad
- Air fryer salmon
- Garlic butter shrimp spaghetti
- Classic Greek salad
Storage and Reheating
Fridge: Refrigerate leftover pasta up to 3 days; pesto alone keeps 5 days with plastic wrap on the surface.
Freezer: Freeze pesto in ice cube trays for up to 6 months.
Reheat: Reheat pasta gently in a skillet with a splash of water, or enjoy it cold as a pasta salad.
Tools That Make This Easier
- Food processorMakes smooth pesto in under a minute.Check price on Amazon
- Silicone ice cube traysFreezes pesto in handy portions.Check price on Amazon
- Pasta pot with strainer insertKeeps pasta water for the sauce.Check price on Amazon
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Basil Pesto Pasta
Bright, fresh homemade basil pesto tossed with pasta and a splash of starchy pasta water for a silky, vibrant sauce. Dinner in about 20 minutes.
Ingredients
Pesto
Pasta
Instructions
- Toast the pine nuts in a dry skillet over medium-low heat for 3 to 4 minutes, stirring constantly, until golden. They burn quickly, so watch closely.
- Pulse the basil, pine nuts and garlic in a food processor until finely chopped. Add the Parmesan, lemon juice and salt. With the motor running, pour in the olive oil and process until smooth but still a little textured.
- Cook the pasta in well-salted boiling water until al dente. Scoop out 1 cup of the cooking water, then drain.
- Return the pasta to the pot off the heat. Add the pesto and 1/2 cup of the pasta water and toss vigorously until glossy, adding more water if needed. Fold in the tomatoes.
- Serve right away with extra Parmesan and a crack of black pepper.
Nutrition (per serving)
- Calories
- 560 kcal
- Protein
- 15 g
- Carbohydrates
- 60 g
- Total Fat
- 29 g
- Saturated Fat
- 5 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 380 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
How do I keep pesto green?
Use fresh basil, add lemon juice and avoid heating it. Cover stored pesto with plastic wrap or a thin layer of olive oil.
Can I make pesto without a food processor?
Yes. Use a blender, or finely chop everything by hand and stir in the oil for a rustic pesto.
How long does homemade pesto last?
About 5 days in the fridge or up to 6 months in the freezer.
Is pesto pasta vegetarian?
Yes, as written. Some traditional Parmesan uses animal rennet, so choose a vegetarian Parmesan-style cheese if that matters to you.
