Pesto pasta sounds fancy but is one of the quickest, most satisfying dinners you can make. Toss bright homemade basil pesto with a big bowl of pasta and you have a meal that tastes far better than the few minutes it takes to prepare.
If you love a simple pasta recipe, try variations like creamy Alfredo, lemony pasta, or a cream-enriched pesto for a richer version.
Why you’ll love this basil pesto pasta!
This is a go-to summer weeknight recipe when dinner needs to come together quickly. If you grow basil or buy a bunch at the market, fresh pesto is an easy way to use it up. Homemade pesto is noticeably brighter and fresher than store-bought, and making it takes only minutes.
Why You’ll Love This
- Ready in 20 minutes including pasta cook time.
- Fresh homemade pesto that outshines jarred versions.
- Simple ingredients you likely already have.
- Customizable — add vegetables, proteins, or swap nuts and cheeses.
- Works with any pasta shape in your pantry.
Ingredients needed
The full ingredient list appears in the recipe card below, but here are the essentials and a few easy substitutions.
- Pasta – spaghetti is classic, but linguine, penne, rigatoni or fusilli all work well.
- Fresh basil leaves – sweet basil is traditional; use spinach or parsley if needed.
- Pine nuts – toast briefly for the best flavor; walnuts or cashews are good budget swaps.
- Parmesan cheese – freshly grated melts best; Pecorino Romano gives a saltier bite.
- Garlic – adjust 1–5 cloves depending on your preference.
- Lemon juice – keeps the pesto bright and adds freshness.
- Extra virgin olive oil – the base of the sauce; use a flavor you enjoy.
How to Make It
The complete recipe is in the recipe card, but here’s a concise step-by-step overview so you can visualize the process.
- Cook the pasta in salted boiling water according to package directions until al dente. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, make the pesto. Pulse toasted pine nuts, garlic, and lemon juice in a food processor. Add basil and Parmesan and pulse until the basil breaks down. With the processor running, slowly drizzle in olive oil until the mixture emulsifies.
- Add more olive oil or a splash of reserved pasta water to reach the consistency you prefer.
- Toss the drained pasta with the pesto off the heat, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta. Serve topped with extra Parmesan, pine nuts, fresh basil, and a pinch of red pepper flakes or black pepper.
Recipe Tips
- Reserve pasta water: a splash helps the pesto cling to the pasta.
- Toss off the heat: keeps the pesto bright and prevents browning.
- Toast the pine nuts: three minutes in a dry skillet deepens flavor—watch closely.
- Keep some texture: don’t over-blend the pesto.
- Store with oil on top: a thin layer of olive oil on leftover pesto prevents discoloration in the fridge.
- Make it a salad: add cherry tomatoes and diced mozzarella to turn this into a pesto pasta salad.
Frequently Asked Questions
Yes—store-bought pesto works in a pinch, but homemade is brighter and fresher and takes only 10 minutes to make.
Spaghetti and linguine are classic, but short shapes with ridges like fusilli or rigatoni work well to catch the sauce.
Absolutely. White beans, chickpeas, grilled tofu, chicken, or shrimp all pair nicely. A soft-boiled egg is also a great option.
A squeeze of lemon and a thin layer of olive oil on top of stored pesto will slow oxidation. Store in an airtight container in the fridge.
Easy Pesto Pasta Recipe (Ready in 20 Minutes!)
Ingredients
- 12 oz pasta, I used spaghetti
- ½ cup pine nuts, toasted
- 3-4 cloves garlic
- 1 lemon, juiced (about 2-3 tablespoons)
- 3 cups fresh basil leaves, tightly packed
- ⅓ cup parmesan cheese, grated or shredded
- ⅓ cup extra virgin olive oil, plus more as desired
- For serving: extra parmesan, pine nuts, and fresh basil
Instructions
-
Cook the pasta according to package directions. Reserve 1 cup of the pasta water. Drain and set aside.
-
Optional: toast the pine nuts in a dry skillet for a few minutes until they darken slightly for extra flavor.
-
Make the pesto: add pine nuts, garlic, and lemon juice to a food processor and pulse about 10 times. Add basil and Parmesan and pulse until the basil is broken into small pieces.
-
With the processor on low, slowly drizzle in ⅓ cup olive oil. Add more oil or reserved pasta water to adjust consistency. Season with salt and pepper to taste.
-
Toss the cooked pasta with the pesto, adding reserved pasta water a little at a time until the sauce coats the pasta. Serve with extra Parmesan, pine nuts, and basil. Enjoy!
Notes
Pine nuts: toast them briefly in a dry skillet until fragrant and lightly darkened—watch so they don’t burn.
Storage + Reheating: leftover pesto pasta keeps in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or olive oil to loosen the sauce. Pesto stored separately lasts up to a week in the fridge (with an oil layer on top) or up to six months frozen.
Nutrition
Nutrition information is an approximation.
Tried this recipe?Share your results and tag the creator in your photos.