Fresh Basil Pesto Pasta
Vibrant homemade pesto coats al dente pasta in under 20 minutes. Toast pine nuts for depth, then pulse with basil, garlic, and cheese for a bright, nutty sauce.
- Total time
- 18 min
- Servings
- 2
- Calories
- 620
- Protein
- 18g
Ingredients
- 8 oz spaghetti or linguine
- 2 cups fresh basil, loosely packed
- ¼ cup pine nuts
- 2 whole garlic cloves
- ½ cup Parmesan cheese, grated
- ½ cup olive oil
- 1 pinch salt and black pepper to taste
Instructions
- 1
Toast pine nuts in a dry skillet over medium heat, shaking often, until fragrant and golden, about 3 minutes.
- 2
Transfer nuts to a food processor with basil, garlic, and 0.25 teaspoon salt. Pulse until coarsely chopped.
- 3
Drizzle in olive oil while pulsing until pesto reaches your desired texture—still slightly chunky is ideal.
- 4
Stir in Parmesan cheese by hand. Taste and adjust salt and pepper.
- 5
Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente per box directions.
- 6
Reserve 1 cup pasta water. Drain pasta and return it to the pot.
- 7
Add pesto to pasta and toss gently, adding pasta water a few tablespoons at a time until sauce coats each strand.
- 8
Divide between bowls and serve immediately with extra Parmesan if desired.
Tools you’ll need
- large pot
- skillet
- food processor
- colander
- wooden spoon
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