Name: Pesto Pasta Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 50 g (1.75 oz) fresh basil leaves ((this is approx two packed cups)); 2 cloves garlic (peeled); 40 g (3 tbsp) pine nuts; 30 g (1/3 cup) freshly grated Parmesan cheese; ¼ tsp freshly ground black pepper; 1/2 tsp Maldon salt; 90 ml (1/3 cup) olive oil; 400 g (14 oz) dried spaghetti; 2 tbsp freshly grated Parmesan cheese; 2 tbsp toasted pine nuts ((* Note1)); 1 handful of fresh baby basil leaves

Jump to Recipe

If you’re on the hunt for a dish that radiates freshness, flavor, and pure comfort all in one bowl, look no further than Pesto Pasta. With glistening strands of spaghetti cloaked in a vibrant green basil sauce, every bite bursts with herby aromas, creamy cheese, and a nutty whisper from pine nuts. Whether you’re feeding your family on a busy weeknight or looking to impress guests, this classic Italian-inspired recipe brings both simplicity and elegance to your table. Trust me—a generous bowl of Pesto Pasta never fails to satisfy those pasta cravings!

Ingredients You’ll Need

The beauty of this dish lies in its short list of ingredients, each with a definite role. From the lush basil to the nutty pine nuts, these staples are the secret behind the sauce’s legendary taste and vivid color. Let’s get acquainted with what goes in and just how each ingredient makes your Pesto Pasta shine!

Dried Spaghetti: The classic pasta shape for saucy, twirlable perfection; feel free to substitute your favorite if desired.
Fresh Basil Leaves: These supply that unmistakable pesto aroma and a beautiful green hue—use the freshest basil you can find.
Garlic: Just enough for a sharp, aromatic kick that balances out the richness of the cheese and nuts.
Pine Nuts: When toasted, they develop a deeply nutty character and are crucial to the sauce’s luscious texture.
Freshly Grated Parmesan Cheese: Adds creamy, salty umami—don’t skimp on this one!
Freshly Ground Black Pepper: Brings a peppery balance that cuts through the richness of the sauce.
Maldon Salt: Flaky sea salt enhances and lifts the flavors—if you don’t have Maldon, any good sea salt works.
Olive Oil: Go for a good-quality extra virgin olive oil for maximum flavor and a silky mouthfeel.
More Parmesan Cheese (for serving): A final cheesy flourish for extra decadence.
Toasted Pine Nuts (for serving): Sprinkle some on top for extra crunch and visual flair.
Fresh Baby Basil Leaves (for serving): These tiny leaves look beautiful and add a fresh finish to every plate.

How to Make Pesto Pasta

Step 1: Cook the Spaghetti

Start by boiling a large pot of salted water—really let it come to a rolling boil so your spaghetti won’t stick. Toss in the dried spaghetti and cook for 10 to 13 minutes, or until it’s just the way you like it. Remember to stir it occasionally so nothing clumps together. While the pasta cooks, gather the pesto ingredients so you’re ready for action!

Step 2: Make the Pesto

As your pasta bubbles away, it’s time to conjure up the magic of homemade pesto. In a food processor, add the fresh basil leaves, peeled garlic cloves, pine nuts, Parmesan, black pepper, and Maldon salt. Pulse for about 10 seconds—just enough to break down the garlic and nuts for a rustic texture.

Step 3: Add Olive Oil

Turn the processor back on and start pouring in the olive oil in a slow, steady stream. This emulsifies everything into a gorgeous, glossy sauce. If you prefer a chunkier sauce, stop here. For smoother pesto, give it another whirl for 10 to 20 seconds until you reach your dream consistency. Taste the pesto now—add a pinch more salt if needed!

Step 4: Drain and Reserve Pasta Water

As soon as your spaghetti is ready, use a colander to drain it but don’t forget to scoop out a cup of that glorious pasta water first! Pasta water is pure culinary gold—it helps the pesto cling and become delightfully creamy.

Step 5: Combine Pasta and Pesto

Tip your drained spaghetti back into the hot pan and add all the pesto plus about 1/3 cup of the reserved pasta water. Gently toss everything together with tongs, warming over low heat for a minute or two. Adjust the consistency with more pasta water if you like it a bit saucier. You want every strand coated in that vibrant green goodness!

Step 6: Plate and Finish

Divide the Pesto Pasta among bowls, then finish each plate with a shower of Parmesan, a sprinkling of toasted pine nuts, a grind of black pepper, and a scattering of fresh baby basil. This is the moment when it all comes together—impossibly fragrant and absolutely irresistible!

How to Serve Pesto Pasta

Garnishes

Before serving, top your Pesto Pasta with a flourish of grated Parmesan, extra toasted pine nuts for crunch, and a handful of baby basil leaves. These finishing touches look beautiful and add wonderful layers of flavor and texture—don’t skip them!

Side Dishes

Pesto Pasta goes beautifully with a crisp green salad dressed in lemony vinaigrette or a simple bowl of cherry tomatoes tossed with olive oil. For something heartier, try garlicky toasted bread or a platter of roasted vegetables on the side. They’re perfect accompaniments that keep the meal feeling light and fresh.

Creative Ways to Present

Serve your Pesto Pasta family-style in a big bowl at the center of the table, letting everyone help themselves. Or, for an elegant dinner, twirl individual portions into neat nests and garnish with microgreens and edible flowers for a chef-worthy presentation. You could even stuff leftover Pesto Pasta into roasted bell peppers for a colorful twist!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pesto Pasta, simply pop it into an airtight container and refrigerate. It’ll keep its punchy flavor for up to two days—the basil will soften a bit, but the taste is still out of this world.

Freezing

Homemade pesto sauce actually freezes like a dream! Scoop any leftover sauce (without the pasta) into an ice cube tray or small containers, cover, and freeze for up to three months. Thaw just what you need for quick weeknight dinners—so handy!

Reheating

To reheat Pesto Pasta, warm it gently on the stove with a splash of water or olive oil to help loosen the sauce and bring it back to its silky glory. Avoid microwaving for too long, as this may dull the basil’s vibrant green color.

FAQs

Can I use a different type of pasta for Pesto Pasta?

Absolutely! While spaghetti is a classic choice, Pesto Pasta is delicious with penne, fusilli, or even farfalle. Choose any shape that your family loves—just follow the same steps for the sauce.

Is it okay to substitute nuts in the pesto?

You bet! If pine nuts aren’t available (or if you have a nut allergy), feel free to substitute with walnuts, cashews, or even sunflower seeds. Each brings its own personality, but the result is always delicious.

How can I make Pesto Pasta vegan?

It’s easy to make this dish plant-based! Swap the Parmesan for a vegan hard cheese or nutritional yeast, and you’ll have a vegan Pesto Pasta that’s full of flavor and just as creamy.

Can I make the pesto without a food processor?

Yes, you can! For a more traditional approach, use a mortar and pestle to crush the garlic, basil, and pine nuts, then slowly incorporate the oil and cheese. It’s a bit rustic and hands-on, but the flavor is unrivaled.

What if my pesto turns brown?

Pesto sometimes darkens when exposed to air. To keep your Pesto Pasta bright, store pesto sauce in a covered container with a thin layer of olive oil on top, and only combine with pasta just before serving.

Final Thoughts

Pesto Pasta is truly one of those magical recipes that manages to be both simple and luxurious, making it perfect for any night of the week. If you haven’t tried making it from scratch yet, this is your sign to grab that basil and start twirling! I hope it brings as much joy to your table as it does to mine—happy cooking!