Basil Pesto Pasta

Easy Basil Pesto Pasta (Quick, Vegetarian & Delicious)

Looking for a quick weeknight dinner packed with flavor and freshness? This Basil Pesto Pasta recipe is a lifesaver. In just 20 minutes, you’ll have a vibrant, nutty, cheesy pasta dish that tastes like summer in a bowl.

Why You'll Love This Recipe

• Fast and easy – Ready in under 30 minutes with pantry staples.
• Packed with flavor – Real Parmigiano-Reggiano, fresh basil, and buttery pine nuts.
• Perfectly creamy – Tossed with starchy pasta water for that silky-smooth finish.
• Naturally vegetarian – A meat-free meal that feels indulgent and satisfying.

🧀 Tip: Use high-quality parmesan and a fruity olive oil for the best flavor.

What is Pesto?

Traditional Genovese pesto is a raw Italian sauce made from fresh basil leaves, garlic, pine nuts, parmesan cheese, and olive oil. It’s bright, herbaceous, and can be used on pasta, sandwiches, or even stirred into soups.

This recipe simplifies things slightly — no garlic, no lemon — just clean, bold pesto flavor made in your food processor.

Ingredients You’ll Need

• Fresh basil – The star of the show. Don’t substitute with dried!
• Pine nuts – Add rich, buttery depth. Toast them lightly if you like.
• Parmesan – Go for a chunk of Parmigiano-Reggiano if possible.
• Olive oil – Choose extra virgin for smoothness and bite.
• Spaghetti – Though any pasta works, long noodles soak up the pesto beautifully.

How to Make It (Step-by-Step)

1. Blend the pesto: Pulse parmesan until coarse, then blend with pine nuts, basil, olive oil, and salt.
2. Boil pasta: Reserve a cup of pasta water before draining.
3. Combine: Return pasta to the pot with pesto and some reserved water. Toss until glossy and coated.
4. Serve: Top with more grated parmesan and pine nuts.

🍝 Leftovers? This dish is amazing cold the next day — perfect for lunch boxes or picnics.