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

1. Cook pasta until al dente.
2. Blend basil, garlic, nuts, and parmesan.
3. Slowly add olive oil until smooth.
4. Season and add lemon juice if desired.
5. 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.

Classic Pesto Pasta

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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.

• Author: Emma Harper
• 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

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped.
3. With the processor running, slowly stream in olive oil until smooth. Season with salt and pepper to taste.
4. In a large bowl, toss the hot pasta with the pesto. Add a splash of reserved pasta water if needed to loosen the sauce.
5. 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