This vibrant Basil Pesto Pasta is a quick, flavorful dish that brings fresh herbs and wholesome ingredients to your table.
Rich in plant-based protein, fiber, and heart-healthy fats from olive oil and nuts, it’s a nutritious, low-saturated-fat option perfect for busy weeknights.
Simple to prepare and endlessly versatile, it’s a satisfying choice for lunch, dinner, or meal prep.
Basil Pesto Pasta
Equipment
- 1 Large Pot – for boiling pasta
- 1 Food Processor or Blender
Ingredients
- 450 g pasta of your choice gemelli recommended
- 50 g fresh basil leaves
- 50 g pine nuts or blanched almonds
- 50 g Parmesan cheese plus extra for serving
- 4 tbsp olive oil
- 1 lemon juice only
- 1 clove garlic
- Salt to taste (optional)
Instructions
- Prepare the Pasta: Fill a large pot with water, adding a generous pinch of salt to enhance the pasta’s flavor. Bring the water to a rolling boil over high heat. Once boiling, add 450 g of your chosen pasta (gemelli works beautifully for this recipe). Stir gently to prevent sticking. Cook according to the package instructions until the pasta is al dente — tender but still firm to the bite. This will ensure the pasta holds the sauce well. Once cooked, carefully drain the pasta in a colander, reserving about 1 cup (250 ml) of the cooking water to help adjust the sauce consistency later.
- Assemble the Ingredients for Pesto: While the pasta is cooking, gather all the fresh and flavorful ingredients for your pesto. You will need 50 g of fresh basil leaves, 50 g of pine nuts or blanched almonds, 50 g of Parmesan cheese, 1 clove of garlic, and the juice of 1 lemon. Make sure the basil leaves are washed and thoroughly dried; excess water can make the pesto too thin. Grate the Parmesan cheese finely for an even, creamy texture in the final sauce.
- Blend the Basil Pesto: In a food processor or high-speed blender, combine the fresh basil leaves, nuts, grated Parmesan cheese, pressed garlic clove, and freshly squeezed lemon juice. Begin processing the mixture until it starts to form a coarse paste. With the motor running, slowly drizzle in 4 tablespoons of olive oil through the feed chute.Continue processing for 10–20 seconds until the pesto turns smooth, silky, and vibrant green. Taste the pesto carefully and, if necessary, add a pinch of salt to balance the flavors.
- Combine Pasta and Pesto: Return to your drained pasta and place it in a large mixing bowl or back into the pot. Spoon in the freshly made basil pesto and begin tossing gently with tongs or a large spoon. Add a small splash of the reserved pasta cooking water to loosen the sauce and help it coat the pasta evenly. Continue mixing, gradually adding more reserved water until the sauce reaches a luscious, saucy consistency — it should cling lightly to each piece of pasta without becoming too thick or paste-like.
- Adjust Seasoning and Serve: Taste your pasta to ensure the seasoning is perfect. Add extra salt if needed, and give the mixture a final gentle toss. For serving, sprinkle additional grated Parmesan cheese over the top for a rich, nutty flavor. You may also garnish with a few fresh basil leaves for an appealing, aromatic finish. Serve immediately while warm for the best flavor and texture.
Notes
- Ingredient amounts are flexible: adjust basil, nuts, or cheese to taste.
- Use any pasta shape you prefer; shorter shapes like gemelli or penne hold pesto best.
- Pesto can be made ahead and stored in an airtight container for up to 3 days.
- Toasting nuts lightly enhances their flavor and adds depth to the pesto.
- Add pasta water gradually to control sauce consistency; the dish should be saucy, not dry.
- Fresh lemon juice brightens the flavor, but adjust to your taste.
- For a vegan version, replace Parmesan with nutritional yeast or vegan cheese.
Chef’s Secrets For Perfect Pesto
The key to vibrant, flavorful pesto lies in the freshness and balance of ingredients.
Always choose bright green basil leaves, free from bruises or wilting, as they contribute the essential herbal aroma.
Toasting nuts lightly before blending can deepen their flavor, adding a subtle nuttiness to the pesto.
Using high-quality extra virgin olive oil enhances the creaminess and richness of the sauce.
To avoid a bitter taste, avoid over-processing the basil; pulse the mixture gradually and add oil slowly.
Finally, always taste and adjust seasoning after blending — a pinch of salt or extra lemon juice can elevate the flavors to perfection.
Serving Suggestions For Every Meal
Basil Pesto Pasta is wonderfully versatile and pairs beautifully with a wide range of accompaniments.
Serve it as a standalone main course for a quick weeknight meal or enhance it with grilled chicken, shrimp, or roasted vegetables for a heartier dish.
It also works well as a side for soups or salads, or even tossed with roasted cherry tomatoes and olives for a Mediterranean twist.
Garnish with extra Parmesan, fresh basil leaves, or a drizzle of olive oil to make it visually appealing and even more flavorful.
This pasta is also ideal for meal prep, as it reheats beautifully without losing its vibrant taste.
Storage Tips To Keep Fresh
To store pesto, transfer it into an airtight container and cover the surface with a thin layer of olive oil to prevent discoloration.
Refrigerated pesto will remain fresh for up to three days, while pasta with pesto can be stored in the fridge for 2–3 days in a sealed container.
For longer storage, freeze pesto in ice cube trays; once frozen, transfer the cubes into a freezer-safe bag for up to three months.
When reheating, gently warm the pasta or pesto on low heat to preserve the fresh flavors and avoid overcooking.
Always stir in a splash of reserved pasta water when reheating to maintain the perfect sauce consistency.
Frequently Asked Questions
1. Can I use other nuts instead of pine nuts?
Absolutely! Walnuts, almonds, or cashews are great alternatives. Toast them lightly for added flavor, and keep the proportions the same to maintain the creamy texture of the pesto.
2. How do I prevent the pesto from turning brown?
Oxidation can cause pesto to darken. To prevent this, cover the surface with a thin layer of olive oil and store in an airtight container in the fridge. Freezing in small portions also preserves the vibrant green color.
3. Can I make this recipe vegan?
Yes! Replace Parmesan cheese with nutritional yeast or a plant-based cheese alternative. The pesto will remain flavorful and creamy without any animal products.
4. What’s the best way to reheat pesto pasta?
Reheat gently on the stovetop over low heat, adding a small splash of reserved pasta water to loosen the sauce. Avoid high heat to prevent the pesto from losing its fresh flavor and vibrant color.
5. Can I prepare this pasta in advance for meal prep?
Definitely! Cook and toss the pasta with pesto, then store in airtight containers in the fridge. For best results, separate a small portion of pasta water to stir in when reheating, keeping the sauce smooth and creamy.
