Easy Homemade Pesto Pasta
Easy homemade pesto pasta recipe with fresh basil, garlic, pine nuts, and Parmesan. Ready in 25 minutes—fresh, vibrant, and delicious.
Ingredients
- 1 pound spaghetti or linguine pasta
- 3 cups fresh basil leaves, firmly packed
- 3 garlic cloves, minced
- 1/3 cup pine nuts
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
- 2/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper, plus more to taste
- 1 to 2 cups reserved pasta cooking water
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil, then add the pasta and cook according to package directions until al dente, about 9 to 11 minutes.
- 2
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, approximately 3 to 4 minutes.
- 3
Blanch the fresh basil leaves in boiling water for just 10 to 15 seconds to preserve their vibrant green color and prevent oxidation.
- 4
Transfer the blanched basil immediately to an ice bath using a slotted spoon, then drain thoroughly and gently pat dry with paper towels.
- 5
Place the cooled basil, minced garlic, toasted pine nuts, and Parmigiano-Reggiano into a food processor.
- 6
Pulse the ingredients together 8 to 10 times until coarsely combined, then slowly drizzle in the extra virgin olive oil while pulsing to reach a chunky paste consistency.
- 7
Add the fresh lemon juice, kosher salt, and cracked black pepper, then pulse 2 to 3 more times to incorporate without over-processing.
- 8
Reserve 1 to 2 cups of the pasta cooking water before draining the pasta into a colander.
- 9
Return the drained pasta to the warm pot, then immediately remove from heat and add the pesto sauce.
- 10
Toss the pasta and pesto together gently but thoroughly, adding reserved pasta water one tablespoon at a time until the sauce reaches your desired consistency.
- 11
Taste the finished dish and adjust the seasoning with additional salt and pepper as needed.
- 12
Transfer to serving bowls immediately and serve while the pasta is still warm, drizzling with a touch more olive oil if desired.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Pine nuts | Walnuts or sunflower seeds | Pine nuts are expensive and may not be readily available; walnuts provide similar nuttiness while being more budget-friendly and easier to source |
| Parmigiano-Reggiano | Pecorino Romano or aged Asiago | Offers comparable umami depth and texture while providing variety; Pecorino Romano is tangier and more assertive |
| Extra virgin olive oil | Light or mild olive oil blended with avocado oil | Reduces oxidation risk and creates a cleaner flavor; avocado oil has a higher smoke point and anti-inflammatory properties |
| Regular pasta | Whole wheat, legume-based, or chickpea pasta | Increases fiber content and protein while reducing blood sugar impact; provides sustained energy and improved digestive health |
| Lemon juice | Fresh lime juice or white wine vinegar | Provides brightness and acidity using alternative citrus; vinegar adds complexity and aids digestion |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 578 |
| Total Fat | 28g |
| Saturated Fat | 5g |
| Cholesterol | 10mg |
| Sodium | 445mg |
| Carbohydrates | 62g |
| Fiber | 8g |
| Sugar | 1g |
| Protein | 21g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
