{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/pesto-pasta","markdownUrl":"https://trevorfarias.com/recipes/pesto-pasta/recipe.md","name":"Fresh Basil Pesto Pasta Recipe (Homemade, 20 Minutes)","description":"The best pesto pasta recipe: bright homemade basil pesto with pine nuts, garlic, Parmesan and olive oil, tossed with hot pasta and starchy pasta water for a creamy, glossy sauce in 20 minutes.","summary":"The best pesto pasta starts with fresh basil pesto: 2 packed cups of basil, 1/3 cup toasted pine nuts, 1 garlic clove, 1/2 cup grated Parmesan and 1/2 cup good olive oil, blended just until combined. Cook a pound of pasta, save a cup of the cooking water, and toss the pasta with the pesto and enough hot pasta water to make a creamy sauce that coats every piece. Never heat pesto in a pan; the hot pasta and water warm it just enough.","author":"Trevor","publisher":"Trevor's Kitchen","datePublished":"2026-09-08","dateModified":"2026-09-08","category":"Dinner","cuisine":"Italian","keywords":["pesto pasta recipe","best pesto pasta","homemade pesto","basil pesto recipe","easy pesto pasta","pesto sauce from scratch","how to make pesto","pasta with pesto","creamy pesto pasta","pesto genovese","quick weeknight pasta"],"prepTime":"PT10M","cookTime":"PT12M","totalTime":"PT22M","yield":"4 to 6 servings (about 1 1/4 cups pesto)","servings":6,"ingredientGroups":[{"name":"For the pesto","ingredients":[{"amount":"2","unit":"cups","name":"packed fresh basil leaves","note":"about 60 g, stems removed","text":"2 cups packed fresh basil leaves, about 60 g, stems removed"},{"amount":"1/3","unit":"cup","name":"pine nuts","note":"45 g, toasted","text":"1/3 cup pine nuts, 45 g, toasted"},{"amount":"1","name":"garlic clove","note":"or 2 for a stronger pesto","text":"1 garlic clove, or 2 for a stronger pesto"},{"amount":"1/2","unit":"cup","name":"extra-virgin olive oil","note":"120 ml","text":"1/2 cup extra-virgin olive oil, 120 ml"},{"amount":"1/2","unit":"cup","name":"freshly grated Parmigiano-Reggiano","note":"50 g, plus more for serving","text":"1/2 cup freshly grated Parmigiano-Reggiano, 50 g, plus more for serving"},{"amount":"1/2","unit":"teaspoon","name":"fine salt","text":"1/2 teaspoon fine salt"},{"amount":"1","unit":"teaspoon","name":"fresh lemon juice","note":"optional","text":"1 teaspoon fresh lemon juice, optional"}]},{"name":"For the pasta","ingredients":[{"amount":"1","unit":"pound","name":"pasta","note":"450 g, fusilli, trofie, gemelli or linguine","text":"1 pound pasta, 450 g, fusilli, trofie, gemelli or linguine"},{"amount":"1","unit":"tablespoon","name":"kosher salt","note":"for the pasta water","text":"1 tablespoon kosher salt, for the pasta water"},{"name":"Freshly ground black pepper","text":"Freshly ground black pepper"}]}],"steps":[{"step":1,"name":"Boil the water and toast the nuts","text":"Bring a large pot of water to a boil and add the kosher salt. Meanwhile, toast the pine nuts in a dry skillet over medium heat, shaking often, until golden and fragrant, 3 to 4 minutes. Tip onto a plate to cool.","tip":null},{"step":2,"name":"Make the pesto","text":"In a food processor, pulse the basil, toasted pine nuts, garlic and salt until coarsely chopped. With the machine running, stream in the olive oil and process until nearly smooth, about 20 seconds, scraping down once. Add the Parmesan and lemon juice and pulse just to combine. Taste for salt.","tip":"Stop as soon as it comes together. Over-processing heats the basil and dulls the color."},{"step":3,"name":"Cook the pasta","text":"Cook the pasta in the boiling water until just al dente, 1 minute less than the package says. Before draining, scoop out 1 cup of the pasta water.","tip":null},{"step":4,"name":"Toss","text":"Drain the pasta and return it to the warm pot, off the heat. Add the pesto and 1/2 cup of the pasta water and toss vigorously until the sauce turns creamy and coats every piece, adding more water a splash at a time as needed.","tip":null},{"step":5,"name":"Serve","text":"Divide among bowls and top with more grated Parmesan and black pepper. Serve immediately.","tip":null}],"equipment":["Food processor or blender (or a mortar and pestle)","Large pot for pasta","Small skillet for toasting nuts","Ladle or measuring cup for pasta water"],"notes":["Save the pasta water. It is what turns pesto into a sauce.","Toss off the heat. Cooking pesto makes it dark and bitter.","Grate the cheese yourself; pre-grated cheese makes the pesto pasty."],"storage":["Pesto keeps in a jar in the refrigerator for up to 1 week with a thin layer of olive oil pressed over the surface.","Freeze pesto in an ice-cube tray, then transfer the cubes to a bag, for up to 6 months. Two cubes sauce one serving of pasta.","Dressed pasta keeps refrigerated for 3 days; revive it with a splash of water and a drizzle of oil, and serve at room temperature or gently warmed."],"variations":["Walnut pesto: replace the pine nuts with toasted walnuts for a deeper, more affordable pesto.","Creamy pesto pasta: stir 1/4 cup heavy cream or mascarpone into the pesto before tossing.","Pesto with tomatoes and mozzarella: add 1 pint halved cherry tomatoes and 8 ounces mozzarella pearls.","Vegan pesto: replace the Parmesan with 3 tablespoons nutritional yeast and add a pinch more salt."],"faqs":[{"question":"How much pesto do I need for a pound of pasta?","answer":"About 3/4 to 1 cup of pesto for 1 pound of pasta, thinned with 1/2 to 3/4 cup of starchy pasta water. This recipe makes about 1 1/4 cups, so you will have a little extra for the refrigerator."},{"question":"Why does my pesto turn brown?","answer":"Basil oxidizes when it is cut and exposed to air. Work quickly, add the oil early, add a little lemon juice, and store pesto with oil or plastic wrap pressed on the surface. Blanching the basil for 10 seconds before blending keeps it bright green for days."},{"question":"Do you heat pesto before adding it to pasta?","answer":"No. Add the pesto to the hot, drained pasta off the heat with a splash of pasta water. The heat of the pasta is enough to warm it, and cooking pesto in a pan turns it dark and bitter."},{"question":"Can I make pesto without a food processor?","answer":"Yes. A blender works, adding the oil first so the blades can move. The traditional tool is a mortar and pestle: grind the garlic and salt to a paste, work in the nuts, then the basil a handful at a time, then the cheese and oil. It takes 10 minutes and makes a wonderfully creamy pesto."},{"question":"Can I use a different nut?","answer":"Walnuts, almonds, cashews and pistachios all work well. Toast them first. For a nut-free pesto, use toasted sunflower or pumpkin seeds."}],"nutritionPerServing":{"calories":520,"fatGrams":25,"saturatedFatGrams":5,"carbohydrateGrams":58,"fiberGrams":3,"sugarGrams":2.5,"proteinGrams":15,"sodiumMilligrams":480,"cholesterolMilligrams":8}}