Basil Pesto Pasta
A quick and nutritious Basil Pesto Pasta packed with fresh basil, pine nuts, and Parmesan. Ready in just 15 minutes, this fiber-rich, protein-packed pasta is a wholesome, satisfying meal perfect for weeknights or meal prep.
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.
