Homemade Pesto Pasta Recipe (Ready in Under 30 Minutes)
Pesto Pasta is the fresh, bright dinner I turn to when I want real homemade flavor without a long night at the stove. You toast the pine nuts, blitz them with basil, garlic, and Parmesan into a green sauce while the pasta boils, then toss it all together with a splash of the starchy water. I make it for family meals, summer dinners, and quick lunches, and it beats anything from a jar. Leftovers keep in the fridge for 3 to 4 days; loosen them with a splash of water before serving.
Ingredients
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
In a food processor, add the basil, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
With the food processor running, slowly pour in the olive oil until the pesto becomes smooth and creamy. Taste the pesto and add salt as needed.
Toss the hot pasta with the prepared pesto. Add a small amount of the reserved pasta water, as needed, to loosen the sauce and evenly coat the pasta.
Serve immediately, topped with extra grated Parmesan cheese if desired.
Nutrition
- Calories
- 751 kcal
- Carbohydrate Content
- 88 g
- Protein Content
- 20 g
- Fat Content
- 36 g
- Saturated Fat Content
- 6 g
- Cholesterol Content
- 11 mg
- Sodium Content
- 227 mg
- Fiber Content
- 4 g
- Sugar Content
- 3 g
- Unsaturated Fat Content
- 27 g
- Serving Size
- 1 serving
