Pesto pasta is the definition of simple perfection. Fresh basil, pine nuts, garlic, Parmesan, and olive oil—whirled together into a vibrant green sauce that turns plain pasta into something extraordinary. It’s bright, it’s nutty, it’s garlicky, and it comes together faster than delivery.
This recipe uses classic ingredients, but the method is flexible. Use a mortar and pestle for tradition, or a food processor for speed. Toss with any pasta you love, add a handful of cherry tomatoes or grilled chicken if you like, and dinner is done. Fifteen minutes from craving to plate.
Step-by-Step Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook pasta according to package directions until al dente.
- Reserve ½ cup of pasta water before draining. Drain pasta and set aside.
Make the Pesto
- While pasta cooks, combine basil, Parmesan, pine nuts, and garlic in a food processor.
- Pulse until roughly chopped.
- With the motor running, slowly drizzle in olive oil until smooth.
- Add salt, pepper, and lemon juice (if using). Pulse to combine.
- Taste and adjust seasoning—more salt, more cheese, or more garlic as desired.
Combine Pasta and Pesto
- Return drained pasta to the pot or a large bowl.
- Add the pesto and toss to coat. Start with about ⅔ of the pesto and add more to taste.
- Add reserved pasta water a little at a time until the sauce is silky and clings to the pasta.
Add Optional Toppings
- If using cherry tomatoes, grilled chicken, or other add-ins, fold them in now.
- Sprinkle with extra Parmesan and toasted pine nuts.
Serve Immediately
- Transfer to bowls or a serving platter.
- Garnish with fresh basil leaves and a drizzle of olive oil.
- Take a bite. Bright, nutty, garlicky perfection. Simple food at its finest.
Summary
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes
Yield: 4 servings
Difficulty: Fast, fresh, foolproof
Storage Notes
Leftovers:
Store in an airtight container in the fridge for up to 3 days. The color may darken, but the flavor remains delicious.
Reheating:
Skillet (best): Reheat gently over medium-low heat with a splash of water or olive oil to loosen the sauce. Microwave: 1-2 minutes at reduced power—add a splash of water before heating.
Make Ahead (Pesto):
Pesto can be made up to 1 week in advance and stored in the fridge with a thin layer of olive oil on top to prevent browning. Freeze pesto in ice cube trays for up to 3 months—pop out a cube whenever you need a quick sauce.
