Pesto Pasta Recipe
Few dishes offer the simple elegance and bold flavor that a Pesto Pasta Recipe delivers. It's vibrant, herbaceous, and ready in under 30 minutes — the perfect marriage of fresh basil, nutty Parmesan, golden olive oil, and tender pasta. Whether you’re cooking a quick lunch, prepping a weeknight dinner, or whipping up a crowd-pleasing potluck dish, this pesto pasta never fails. With minimal ingredients and maximum flavor, it’s a go-to recipe every home cook should keep in their back pocket.
Ingredients
For the Pasta:
- 12 oz pasta spaghetti, linguine, penne, or your favorite variety
For the Homemade Pesto:
- 1 cup fresh basil leaves packed
- ⅓ cup pine nuts or walnuts lightly toasted
- 2 garlic cloves minced
- ½ cup freshly grated Parmesan cheese
- ½ cup extra-virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly cracked black pepper to taste
Optional Garnish:
- Extra grated Parmesan
- Fresh basil leaves
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package directions. Before draining, reserve about ½ cup of the pasta water—it helps create that glossy, luscious sauce. Drain and set aside.
- Make the Pesto: In a food processor, combine basil, pine nuts (or walnuts), garlic, and Parmesan. Pulse until finely chopped and well mixed.
- Add the Oil and Season: With the food processor running, slowly stream in the olive oil until the mixture is smooth and emulsified. Add lemon juice, salt, and pepper. Taste and adjust seasoning to your liking.
- Combine Pasta and Pesto: Toss the warm pasta with the pesto in a large mixing bowl. Gradually stir in reserved pasta water, one spoonful at a time, until the sauce coats the noodles evenly with a silky texture.
- Plate and Garnish: Transfer to a serving dish or individual plates. Top with extra grated Parmesan and fresh basil for a picture-perfect finish.
Notes
Store Leftovers:
Keep leftover pesto pasta in an airtight container in the fridge for up to 5 days. The flavors deepen over time, making every bite just as satisfying.
Freeze the Pesto:
To freeze pesto, spoon it into an ice cube tray, freeze until solid, then transfer cubes to a freezer-safe bag for easy use later.
Reheat Gently:
Warm on the stovetop over low heat with a splash of olive oil or water to rehydrate the sauce. If microwaving, heat in short bursts while stirring to maintain creaminess.