23 April 2025
Basil Pesto Pasta
RecipeShare Test Kitchen
A quick and vibrant basil pesto tossed with spaghetti and finished with extra parmesan and pine nuts.
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)
- Blend the pesto: Pulse parmesan until coarse, then blend with pine nuts, basil, olive oil, and salt.
- Boil pasta: Reserve a cup of pasta water before draining.
- Combine: Return pasta to the pot with pesto and some reserved water. Toss until glossy and coated.
- Serve: Top with more grated parmesan and pine nuts.
🍝 Leftovers? This dish is amazing cold the next day — perfect for lunch boxes or picnics.
Basil Pesto Pasta
RecipeShare Test KitchenA quick and vibrant basil pesto tossed with spaghetti and finished with extra parmesan and pine nuts.
Chef's Tips
Use good quality olive oil and Parmigiano-Reggiano for best flavor.
Don’t overblend the pesto; keep it a bit textured.
Save some pasta water to loosen the sauce if needed.
Tools Used
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Ingredients
USMetric
Pesto
Pasta
Instructions
Make the Pesto
- 1
Pulse parmesan in food processor for 30 seconds until coarse.
- 2
Add pine nuts, olive oil, basil, and salt. Blend for 25–30 seconds until saucy but not fully smooth.
Cook Pasta and Combine
- 1
Cook spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- 2
Return pasta to the pot. Add reserved water and pesto. Stir until well coated.
- 3
Serve topped with extra parmesan and pine nuts.
Comments & Reviews
Priya
4/23/2025
Perfect summer lunch. It was a hit with the whole family. We had it cold as leftovers too!
Ben
4/22/2025
I added a clove of garlic to the pesto for a little extra punch. Great base recipe!
Laura
4/21/2025
Delicious and so easy! Loved the texture of the pesto — not too smooth. Will definitely make again.
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Nutrition Facts
Serving Size: 1 plate (approx. 200g)
Calories 620
% Daily Value*
Total Fat 34g44%
Saturated Fat 14g70%
Trans Fat 0g
Cholesterol 15mg5%
Sodium 480mg21%
Total Carbohydrates 58g21%
Dietary Fiber 3g11%
Sugars 2g
Protein 18g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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