Classic Pesto Pasta
Al dente pasta tossed in a vibrant basil pesto sauce, topped with fresh parmesan — a simple yet flavourful Italian classic.
Why You’ll Love This Recipe
It’s fresh, herbaceous, and comes together in minutes. This dish is versatile and can be served warm or cold as a pasta salad.
ingredients
spaghetti or pasta of choice
fresh basil leaves
garlic
pine nuts
parmesan cheese
olive oil
salt
black pepper
lemon juice (optional)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
-
Cook pasta until al dente.
-
Blend basil, garlic, nuts, and parmesan.
-
Slowly add olive oil until smooth.
-
Season and add lemon juice if desired.
-
Toss pasta with pesto and top with cheese.
Servings and timing
Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Variations
• Use walnuts instead of pine nuts.
• Add grilled chicken or shrimp.
• Mix in sun-dried tomatoes or spinach.
storage/reheating
Store pesto pasta in the refrigerator for up to 3 days. Reheat gently or serve chilled.
FAQs
Can I make pesto ahead?
Yes, store refrigerated for up to 5 days.
Is this vegetarian?
Yes, but ensure parmesan is vegetarian-friendly.
Can I make it nut-free?
Use sunflower seeds instead of nuts.
Why is my pesto bitter?
Too much garlic or over-processed basil.
Can I freeze pesto?
Yes, in an airtight container or ice cube tray.
Should I add pasta water?
Yes, a little helps emulsify the sauce.
What pasta works best?
Spaghetti, linguine, or short shapes like fusilli.
Can I use a food processor?
Yes, or a blender.
Is it good for meal prep?
Absolutely — holds well for lunches.
Can I use store-bought pesto?
Yes, but homemade has superior flavour.
Conclusion
This pesto pasta is a quick, aromatic meal that highlights fresh basil and simple ingredients — perfect for busy evenings or summer lunches.
PrintClassic Pesto Pasta
Classic Pesto Pasta is a fresh and vibrant Italian dish made with al dente pasta tossed in a rich, herbaceous basil pesto sauce — perfect for a quick weeknight meal or a flavorful side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 12 oz pasta (spaghetti, penne, or fusilli)
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts (or walnuts)
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
- Optional: cherry tomatoes, extra Parmesan, or grilled chicken for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
- In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped.
- With the processor running, slowly stream in olive oil until smooth. Season with salt and pepper to taste.
- In a large bowl, toss the hot pasta with the pesto. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve immediately, topped with extra Parmesan, cherry tomatoes, or protein of choice.
Notes
- Store leftover pesto in the fridge for up to 1 week or freeze in ice cube trays for easy portions.
- Toast the nuts before blending for extra depth of flavor.
- For a dairy-free version, use nutritional yeast instead of Parmesan.
- Pesto also works well as a spread or dressing for salads and sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 10mg
Keywords: pesto pasta, basil pesto, easy pasta recipe, Italian dinner, vegetarian pasta, quick meal
