Homemade Pesto Pasta – Easy, Quick, and Delicious Recipe
Are you craving a delicious and easy homemade pesto pasta? This dish is simple, quick, and packed with fresh flavors. My expert tips to make the perfect pesto and enjoy an authentic Italian meal. Let’s dive into this culinary journey!
Why You’ll Love This Pesto Pasta Recipe
- Authentic and Fresh: Made with fresh basil, high-quality olive oil, and real Parmigiano Reggiano.
- Quick and Easy: Ready in under 30 minutes.
- Versatile: Can be customized with proteins like grilled chicken, shrimp, or even roasted vegetables.
- Better Than Store-Bought: Homemade pesto has an unbeatable flavor compared to jarred versions.
Ingredients You’ll Need to make Pesto Pasta
For the Pesto:
- 2 cups of packed fresh basil leaves (about 60g)
- 2 cloves of garlic, finely chopped
- 3.5 oz (100g) Parmigiano Reggiano, freshly grated
- 1.75 oz (50g) pine nuts, lightly toasted
- ½ cup (125ml) high-quality olive oil
- Salt and pepper, to taste
For the Pasta:
- 14 oz (400g) fresh pasta
For Serving:
- Freshly grated Pecorino Romano
- Chopped fresh basil
How to Choose the Best Basil
Basil is the star ingredient in pesto, so selecting the best leaves is crucial.
- Look for vibrant green leaves with no dark spots.
- Avoid wilted or bruised leaves.
- Don’t worry if some leaves are imperfect—they’ll still work fine!
Essential Kitchen Tools
To make this recipe, you’ll need:
- A food processor or mortar and pestle
- Sharp knives (check out my favorite knives here!)
- A cutting board
- A large pot for boiling pasta
- A pan for mixing the pasta and pesto
- A spatula
- Mixing bowls
Preparing the Basil
- Rinse the basil leaves thoroughly.
- Remove the leaves from the stems, discarding any damaged ones.
- For the best flavor, avoid chopping basil with a knife. Instead, blend it directly in the food processor or crush it in a mortar and pestle.
Step-by-Step Guide to Making Homemade Pesto
- Blend the Base Ingredients: In a food processor, combine basil, garlic, pine nuts, and a portion of the olive oil.
- Process Until Finely Chopped: Pulse until the ingredients are well blended.
- Incorporate the Rest of the Olive Oil: Slowly add the remaining olive oil while processing until the pesto reaches a smooth consistency.
- Season to Taste: Add salt and pepper as needed.
Pro Tips for the Perfect Pesto:
- Don’t over-process, as excessive blending can turn the pesto bitter.
- Adjust the olive oil amount for your desired texture.
- Taste and adjust seasoning as needed.
- Add a pinch of red pepper flakes for a hint of spice.
Storing Your Homemade Pesto
To keep your pesto fresh:
- Store it in an airtight container.
- Cover the top with a thin layer of olive oil to prevent oxidation.
- Refrigerate for up to one week or freeze for long-term storage.
- To thaw, place it in the refrigerator for a few hours.
Cooking the Pasta Perfectly
- Bring a large pot of salted water to a boil.
- Use 1 liter of water and 10g of salt per 100g of pasta.
- Cook the pasta according to the package instructions until al dente.
- Reserve Some Pasta Water before draining.
- Drain the Pasta but do not rinse—it helps the sauce cling better.
Combining Pasta and Pesto
- Transfer the hot pasta to a large pan or mixing bowl.
- Add the pesto and toss well to coat the pasta evenly.
- If needed, add a splash of reserved pasta water to create a silky, creamy sauce.
- Taste and adjust seasoning if necessary.
Serving Suggestions
- Garnish with extra grated Parmigiano Reggiano or Pecorino Romano.
- Serve as a main dish or alongside a fresh salad.
- Pair with grilled chicken, shrimp, or roasted vegetables for a heartier meal.
Recipes You Might Enjoy
To expand your culinary repertoire, consider these delightful options:
- Homemade Eggs Benedict – Quick and Easy Brunch Recipe Ready in 15 Minutes
A classic brunch dish featuring rich Hollandaise sauce. - Creamy Mushroom Sauce Steak – Easy and Delicious Recipe
A hearty main course complemented by a rich mushroom sauce.
Expert Tips & Variations
- For a creamier pesto: Stir in a tablespoon of mascarpone or crème fraîche.
- Nut substitutions: Swap pine nuts for cashews, almonds, or sunflower seeds.
- For a unique twist: Add a few sun-dried tomatoes to the pesto.
Ingredient Substitutions
- Gluten-Free Pasta: Use gluten-free pasta for a celiac-friendly version.
- Dairy-Free Parmesan: Swap regular Parmesan for a vegan alternative.
- Nut-Free Option: Replace pine nuts with pumpkin seeds.
Frequently Asked Questions
Can I use store-bought pesto? Yes, but homemade pesto is fresher and more flavorful.
How do I know when pasta is perfectly cooked? Taste it—it should be firm but not hard (al dente).
Can I make pesto ahead of time? Yes! It stores well in the fridge for a week or in the freezer for months.
What’s the best way to reheat pesto pasta? Add a little water or broth to prevent dryness while reheating.
What can I do with leftover pesto? Spread it on sandwiches, mix it into salads, or drizzle it over roasted vegetables.
Homemade Pesto Pasta: A Simple and Flavorful Recipe
Are you craving a delicious and easy homemade pesto pasta? This dish is simple, quick, and packed with fresh flavors. My expert tips to make the perfect pesto and enjoy an authentic Italian meal. Let’s dive into this culinary journey
Ingredients
- 2 cups of packed fresh basil leaves about 60g
- 2 cloves of garlic finely chopped
- 3.5 oz 100g Parmigiano Reggiano, freshly grated
- 1.75 oz 50g pine nuts, lightly toasted
- ½ cup 125ml high-quality olive oil
- Salt and pepper to taste
- 14 oz 400g fresh pasta
- Freshly grated Pecorino Romano for serving
- Chopped fresh basil for serving
Instructions
- In a food processor, blend basil, garlic, and pine nuts.
- Slowly add olive oil while blending until smooth.
- Season with salt and pepper to taste.
- Boil salted water and cook pasta until al dente.
- Drain pasta, reserving some cooking water.
- Toss pasta with pesto, adding reserved water as needed.
- Serve with grated Pecorino Romano and fresh basil.
Video
Notes
Expert Tips & Variations
- For a creamier pesto: Stir in a tablespoon of mascarpone or crème fraîche.
- Nut substitutions: Swap pine nuts for cashews, almonds, or sunflower seeds.
- For a unique twist: Add a few sun-dried tomatoes to the pesto.
Ingredient Substitutions
- Gluten-Free Pasta: Use gluten-free pasta for a celiac-friendly version.
- Dairy-Free Parmesan: Swap regular Parmesan for a vegan alternative.
- Nut-Free Option: Replace pine nuts with pumpkin seeds.
Frequently Asked Questions
Can I use store-bought pesto? Yes, but homemade pesto is fresher and more flavorful. How do I know when pasta is perfectly cooked? Taste it—it should be firm but not hard (al dente). Can I make pesto ahead of time? Yes! It stores well in the fridge for a week or in the freezer for months. What’s the best way to reheat pesto pasta? Add a little water or broth to prevent dryness while reheating. What can I do with leftover pesto? Spread it on sandwiches, mix it into salads, or drizzle it over roasted vegetables.Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Cheese Naan: A Super Easy Recipe!
Soft and gooey cheese naan that’s simple to make at home. - Easy Mongolian Beef – Quick and Flavorful Recipe Ready in 30 Minutes
A savory and quick meal perfect for weeknights. - Homemade Salisbury Steak – Easy, Budget-Friendly, and Delicious Recipe
A comforting and affordable family dinner option.
