Basil Pesto Pasta is the perfect quick and flavorful dinner that’s sure to become a family favorite! With fresh basil, garlic, pine nuts, and Parmigiano-Reggiano blended into a creamy pesto sauce, this dish comes together in just 30 minutes. Toss it with spaghetti, sprinkle on some extra cheese, and add a little kick with red pepper flakes for a meal that’s as easy as it is delicious! This easy weeknight meal is one of our favorite dinners.
Speaking of easy meals for a busy weeknight...we love pasta! It quick and easy and filling for the whole family. If you love pasta as much as us check out these pasta recipes: Homemade Fettucine Alfredo, Lemon Spaghetti, and Tortellini with Rose Sauce.
Growing up, my Italian grandmother always had a barrel of fresh basil thriving in her summer garden. The smell of basil instantly takes me back to her cozy kitchen, where she would whip up dishes bursting with flavor. This Basil Pesto Pasta recipe reminds me of those cherished moments and is the perfect way to highlight fresh, fragrant basil. While it’s a natural fit for summer meals when basil is at its peak, this simple recipe is so versatile and comforting it’s perfect to enjoy year-round!
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Why You'll Love This Recipe
- Fresh and Flavorful: The homemade basil pesto sauce, made with fresh herbs and simple ingredients, delivers bold and authentic Italian flavors that elevate this simple pasta dish.
- Quick and Easy: Ready in just 30 minutes, this Basil Pesto Pasta is an easy dinner and perfect for busy weeknights or when you need a delicious meal in a hurry.
- Customizable and Versatile: From switching up the type of nuts in the pesto to adding grilled chicken or roasted veggies, this recipe can be easily tailored to suit any taste or occasion.
Ingredients and Substitutions
- Fresh Basil Leaves - The star of the pesto, fresh basil gives the sauce its vibrant green color and distinctive flavor. If basil is hard to find, you can substitute with a mix of spinach and parsley, though the flavor will be milder.
- Pine Nuts - Pine nuts add a rich, buttery flavor to the pesto. If pine nuts are unavailable or too pricey, you can use walnuts, almonds, or even sunflower seeds as a substitute.
- Cloves Garlic - Garlic provides a sharp, aromatic kick to the pesto. Adjust the amount based on your preference for garlic's intensity. Roasted garlic can be used for a milder, sweeter flavor.
- Freshly Grated Parmigiano-Reggiano Cheese - This cheese adds a nutty, salty depth to the pesto. If you don’t have Parmigiano-Reggiano, you can substitute it with regular Parmesan. Pecorino is also a great addition to this recipe.
- Extra Virgin Olive Oil - A high-quality extra virgin olive oil is essential for a smooth, rich pesto. It’s worth investing in a good one for this recipe. If you’re out of extra virgin olive oil, a light olive oil can work in a pinch, though the flavor will be less robust.
- Kosher Salt - Used to season the pesto and the pasta water. Its coarse texture helps bring out the flavors in the sauce without overpowering it. You can use sea salt as a substitute.
- Spaghetti Noodles - Spaghetti is the classic choice for pesto pasta, allowing the sauce to cling to each strand. You can also use linguine, fettuccine, penne pasta or pasta of your choice.
- Reserved Pasta Water - The starchy pasta water helps to emulsify the pesto sauce, making it silky and coating the pasta perfectly. Be sure to reserve a cup before draining your pasta..
- Fresh Basil Leaves - Adding fresh basil leaves on top enhances the presentation and reinforces the basil flavor. If you don’t have extra basil, a sprinkle of parsley can add a fresh note.
- Crushed Red Pepper Flakes - These add a subtle heat that contrasts nicely with the rich, herbaceous pesto. Adjust the amount based on your spice preference, or omit it if you prefer a milder dish.
- Extra Virgin Olive Oil - A drizzle of extra virgin olive oil at the end adds a glossy finish and extra richness. This is optional but recommended for those who love the flavor of olive oil.
See recipe card for quantities.
How to Make Basil Pesto Pasta
Step 1: In a food processor, pulse 2 cups basil leaves and ½ cup pine nuts until finely chopped.
Step 2: Add 3 garlic cloves and ½ cup Parmigiano-Reggiano. Pulse until combined.
Step 3: With the processor running, slowly stream in ½ cup olive oil until smooth. Add ½ teaspoon kosher salt and pulse to mix.
Step 4: Boil pasta and reserve 1 cup of pasta water. Drain pasta, add pasta and pesto to the pan. Add some pasta water and stir to combine.
Top Tips
Use Fresh Ingredients: Fresh basil, garlic, and high-quality olive oil make all the difference in flavor. Avoid using dried or stale ingredients for the best homemade pesto sauce.
Toast the Pine Nuts: Lightly toast the pine nuts in a dry skillet before adding them to the food processor to enhance their flavor.
Don’t Overcook the Pasta: Aim for al dente pasta to keep the dish from becoming too soft. This also helps the sauce cling better.
Reserve Pasta Cooking Water: Always save some pasta water before draining. It’s the key to a smooth, well-coated pasta.
Serve Immediately: Pesto pasta is best enjoyed fresh and warm. Serve it as soon as it’s mixed for optimal flavor and texture.
Adjust Consistency: If your pesto is too thick, thin it with a bit more olive oil or pasta water until it’s just right.
Storage and Make Ahead
Storage: Store leftover Basil Pesto Pasta in an airtight container in the refrigerator for up to 3 days. To maintain freshness, drizzle a small amount of olive oil over the pasta before sealing the container to prevent it from drying out.
Reheat: Reheat Basil Pesto Pasta in a skillet over low heat. Add a splash of reserved pasta water, broth, or olive oil to refresh the pesto sauce and keep the pasta moist. Stir gently to warm evenly. Avoid overheating, as the fresh flavors of the basil pesto can diminish with high heat.
Make-Ahead Instructions: If you must prepare the entire dish ahead, make and mix the pasta with the pesto sauce, but avoid adding garnishes until just before serving for the freshest presentation.
For the Classic Pesto Sauce: The basil pesto can be made up to 3 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to preserve its color and freshness.
For the Pasta: Cook the spaghetti noodles and toss them lightly with olive oil. Store the pasta and pesto sauce separately in the refrigerator. When ready to serve, combine them and add a little reserved pasta water to create the perfect consistency.
FAQ
Yes! If pine nuts are unavailable or too expensive, walnuts, almonds, or even cashews make excellent substitutes. Each will slightly alter the flavor of the pesto but still result in a delicious sauce.
Absolutely! Basil pesto can be made up to 5 days in advance. Store it in an airtight container in the refrigerator and cover it with a thin layer of olive oil to keep it fresh. You can also freeze it for up to 3 months.
Yes, store-bought pesto works as a time-saving alternative. However, making your own homemade version of traditional pesto allows you to control the ingredients and create a fresher, more flavorful sauce.
To keep your pasta moist and flavorful, reserve pasta water and use it to thin out the pesto. Additionally, serve the dish immediately or drizzle a small amount of olive oil over the pasta before serving.
Related
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Pairing
These are my favorite dishes to serve with [this recipe]:
- Salad with Red Wine Vinaigrette
- Easy Caprese Salad Recipe
- Italian Tuna Salad Recipe
- Italian Tomato Salad Recipe
Basil Pesto Pasta
Ingredients
For the Basil Pesto Sauce:
- 2 cups fresh basil leaves
- ½ cup pine nuts
- 3 cloves garlic
- ½ cup freshly grated Parmigiano-Reggiano cheese
- ½ cup extra virgin olive oil
- ½ teaspoon kosher salt
For the Pasta:
- 1 tablespoon kosher salt
- 16 ounces spaghetti noodles
- 1 cup Basil Pesto Sauce recipe above
- 1 cup reserved pasta water
- Freshly grated Parmigiano-Reggiano for garnish
- Fresh basil leaves for garnish
- Crushed red pepper flakes for garnish
- Extra virgin olive oil optional, for drizzling
Instructions
For the Basil Pesto Sauce:
- Combine 2 cups of basil leaves and ½ cup of pine nuts in a food processor. Pulse several times until finely chopped.
- Add 3 garlic cloves and ½ cup of Parmigiano-Reggiano cheese to the food processor. Pulse again until well combined.
- Slowly pour ½ cup of extra virgin olive oil in a steady stream while the food processor is running. Continue to process until the mixture is smooth and well combined. Scrape down the sides of the bowl with a spatula as needed. Add ½ teaspoon of kosher salt and pulse a few more times to combine.
For the pasta:
- Fill a large pot with water and bring it to a boil. Add 1 tablespoon of kosher salt to the water. Add the spaghetti noodles and cook according to the package instructions until al dente (usually 10-12 minutes). Before draining the noodles, reserve 1 cup of cooking water.
- Combine the cooked spaghetti noodles in a large mixing bowl with 1 cup of the Basil Pesto Sauce. Add a small amount of the reserved pasta water to help coat the noodles evenly with the pesto. Start with a few tablespoons and add more as needed until you reach the desired consistency.
- Garnish each plate with freshly grated Parmigiano Reggiano cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes. Drizzle a little extra virgin olive oil on top if desired. Serve immediately while the pasta is warm. ENJOY!
Misty Tannery
On my list to make for lunch today! Can't wait!
Karina
Had a hectic end of the week, and having your pesto pasta was the relief I needed. In 30 minutes, all of us were relaxing, enjoying a taste of Italy.
Madhu
Such a classic and flavorful combo, fresh pesto always makes pasta feel extra special!
Cara Leonard
You can't beat a homemade pesto!
Leanne
All I can say is Delicious! My first attempt at pesto and it was amazing.
Stephanie
I seriously loved how easy this recipe is!
Abi
Love pesto pasta for dinner! Looks Delish!
Tina
Such a quick and easy lunch or dinner recipe!
Tina
So quick and easy! Love this recipe!
Risa
I love fresh pesto with pasta, this looks delicious! Can’t wait to try it!
Tina Frank
Thanks Risa! I hope you love it as much as we do!
Eva
Gotta love a quick meal that is full of flavour. Thank you for this one, it was SO delicious and kid-approved over here!
Tina Frank
Right?! Gimme all the easy dinners! Thanks Eva!