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There is something truly magical about a bowl of fresh pasta pesto. It is one of those classic Italian dishes that relies on just a handful of high-quality ingredients to create a burst of flavor. Whether you are looking for a quick weeknight dinner or a crowd-pleasing meal, this homemade pasta pesto is always a winner. You don’t need to be a professional chef to get that perfect, silky green sauce—just follow these simple steps to bring a taste of Italy into your kitchen.
Table of Contents
Prep Time
10 minutes
10 minutes
Cook Time
10 minutes
10 minutes
Total Time
20 minutes
20 minutes
Servings
4
4
Difficulty
Easy
Easy
Ingredients
- 1 lb (450g) pasta of your choice (spaghetti or penne work great)
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup pine nuts, lightly toasted
- 2 cloves garlic, peeled
- 1/2 cup extra virgin olive oil
- Salt and black pepper to taste
How to Make How to Make Fresh and Easy Pasta Pesto at Home
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente.
- While the pasta cooks, place the basil, toasted pine nuts, and garlic into a food processor. Pulse until finely chopped.
- Add the Parmesan cheese to the processor and pulse again.
- With the machine running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
- Drain the pasta, reserving about 1/4 cup of the pasta water. Return the pasta to the pot.
- Add the fresh pesto to the warm pasta. Toss well, adding a little of the reserved pasta water if you need to loosen the sauce. Serve immediately.
Tips
- Always toast your pine nuts in a dry pan for a minute or two; it brings out a nutty aroma that elevates the entire dish.
- If you don’t have a food processor, you can use a mortar and pestle for a more traditional, rustic texture.
- To keep the pesto bright green, avoid overheating it. Simply toss it with the pasta once the heat is turned off.
Storage Notes
- Store leftover pesto in an airtight container in the fridge for up to 3 days. Pour a thin layer of olive oil on top to prevent browning.
- Pesto freezes beautifully! Freeze it in ice cube trays and pop them out whenever you need a quick flavor boost.
FAQ
Can I use a different nut instead of pine nuts?
Absolutely! Walnuts or almonds make fantastic, budget-friendly substitutes that still taste delicious.
Should I wash the basil before using it?
Yes, rinse the basil leaves gently and make sure to dry them thoroughly with a paper towel. Excess water can make your pesto runny.
