Pesto Pasta
A bright, silky pesto tossed with perfectly al dente pasta—simple, fresh, and endlessly customizable. Ready in about 20–25 minutes and delicious warm or chilled.
Serves: 4
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Prep: 10 min
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Total: 20–25 min
Use basil from the garden (or swap in kale/spinach), toast the nuts for extra flavor, and save a little pasta water to make the sauce glossy and creamy.
Ingredients
- 12 oz (340 g) pasta (spaghetti, penne, or fusilli)
- 2 cups packed fresh basil leaves
- ½ cup freshly grated Parmesan
- ½ cup extra-virgin olive oil
- ⅓ cup pine nuts (or walnuts)
- 2 garlic cloves
- Salt & black pepper, to taste
- Optional: squeeze of fresh lemon juice
Tip: Lightly toast the nuts in a dry skillet (2–3 minutes) and let cool—deeper flavor, better texture.
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve ½ cup pasta water, then drain.
- Make the pesto: In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped. With the machine running, slowly drizzle in olive oil until smooth. Season with salt, pepper, and optional lemon to taste.
- Toss: Return drained pasta to the pot. Add pesto and toss to coat. If thick, add splashes of reserved pasta water until creamy and glossy.
- Serve: Top with extra Parmesan, basil, or toasted nuts. Enjoy warm—or chill for a pasta salad.
Make-ahead: Pesto can be made 1–2 days in advance. Press plastic wrap directly on the surface or top with a thin layer of oil to keep it green.
Variations
- Add grilled chicken or shrimp for protein.
- Stir in halved cherry tomatoes, peppery arugula, or roasted veggies.
- Swap basil for kale or spinach (blanch greens 30 seconds, then squeeze dry).