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Pesto Pasta made with fresh homemade basil pesto is one of those 20-minute dinners that tastes like way more effort than it is, and the whole family cleans their plates. I throw it together on *busy summer nights* when the basil is going wild and I want something fast and green on the table. It is a natural pairing with our healthy chicken parmesan for an Italian dinner.
Fresh basil, toasted pecans, parmesan, and olive oil blend into a vibrant pesto that coats every strand of hot pasta into a silky, creamy sauce.
Pesto Pasta Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 10 minutes
- ⏳ Total Time: 20 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 560kcal
- 🌶️ Flavor Profile: Fresh, herby, garlicky, and rich with nutty parmesan
- ✋ Difficulty: Easy, a fast weeknight pasta like our spaghetti aglio e olio
Quick Answer
To make Pesto Pasta, blend fresh basil, toasted pecans, parmesan, and garlic in a food processor while streaming in olive oil until you have a smooth pesto, then season with salt and pepper. Cook your pasta to al dente and reserve a little of the starchy pasta water before draining. Toss the hot pasta with the fresh pesto, loosening it with a splash of pasta water until the sauce turns silky and clings to every strand. Top with extra parmesan and serve right away.
Jump to:
Why This Recipe Works
Click to see the technique science
- Fresh pesto beats the jar. Homemade basil pesto is brighter, greener, and more vibrant than anything from a jar, and it takes minutes in a food processor.
- Pasta water makes it creamy. A splash of starchy pasta water emulsifies the pesto into a silky sauce that coats every noodle without any cream.
- Toasted pecans add richness. Pecans are a budget-friendly, buttery swap for pine nuts that make the pesto extra rich and nutty.
- It is fast. The pesto comes together while the pasta boils, so dinner is ready in about 20 minutes.
- Endlessly versatile. Serve it warm or cold, add protein or veggies, and it works as a main or a side.
- Make-ahead friendly. The pesto keeps for days in the fridge and freezes beautifully, so you can blend a batch when basil is plentiful and have fresh pesto pasta ready in the time it takes to boil noodles.
Why You’ll Love This Recipe
- It is a fresh, green, 20-minute dinner the whole family devours.
- Homemade pesto tastes brighter and better than anything from a jar.
- It is fantastic on its own or served alongside our healthy chicken parmesan.
Key Ingredients
A handful of fresh ingredients blend into a vibrant pesto that makes this pasta sing.
- Fresh basil: the star of the pesto, bringing that signature fresh, peppery flavor and gorgeous green color.
- Toasted pecans: a buttery, budget-friendly stand-in for pine nuts that adds richness.
- Parmesan cheese: salty, nutty depth that rounds out the sauce.
- Garlic and olive oil: garlic for punch and good olive oil to bring the pesto together into a smooth paste.
- Pasta: any shape works, but ridged shapes like fusilli grab and hold the pesto beautifully.
See recipe card for exact quantities.
Variations and Substitutions
This Pesto Pasta is easy to make your own.
- Use pine nuts, walnuts, or almonds in place of pecans.
- Add grilled or rotisserie chicken, shrimp, or white beans to make it a heartier meal.
- Stir in cherry tomatoes, peas, or spinach for extra vegetables.
- Make it dairy-free by using nutritional yeast in place of parmesan.
- Serve it cold as a pesto pasta salad, or alongside our homemade meatballs.
How to Make Pesto Pasta
- Wash, dry, and pick the basil leaves off the stems.
- Add the basil, toasted pecans, parmesan, and garlic to a food processor. Pulse while streaming in the olive oil until it forms a smooth paste, then season with salt and pepper to taste.
- Cook the pasta in salted water until al dente. Before draining, scoop out about a cup of the starchy pasta water, then drain the pasta.
- Return the hot pasta to the pot, add the fresh pesto, and toss, adding a splash of pasta water at a time until the sauce is silky and coats every strand. Top with extra parmesan and serve.
Recipe Tips & Tricks
- Save your pasta water. That starchy water is the secret to a creamy, glossy pesto sauce that clings to the noodles.
- Toss off the heat. Add the pesto to the hot pasta after draining, not over direct heat, so the basil stays vibrant and green.
- Toast the pecans. A few minutes in a dry pan deepens their flavor and makes the pesto richer.
- Do not overprocess. Pulse the pesto just until smooth so it keeps a little texture and does not turn bitter.
- Season at the end. Parmesan and pasta water are both salty, so taste before adding more salt.
- Use the best olive oil you have. Since the pesto is mostly basil and oil, good extra virgin olive oil really shines.
Serving Ideas and Suggestions
This Pesto Pasta is a satisfying meal on its own, but it loves a little something extra on the side.
Serve it with our healthy chicken parmesan or a side of homemade meatballs to turn it into a full Italian feast.
Start the meal with a bowl of our Italian wedding soup, and add a crisp green salad and crusty bread to round it all out.
It is also a great make-ahead dish for potlucks and lunches. Served cold or at room temperature, pesto pasta turns into an easy pasta salad. Just toss in a few halved cherry tomatoes and a handful of fresh mozzarella, and it travels and holds beautifully for picnics and barbecues all summer long.
Pesto Pasta FAQs
You can make the pesto up to 3 days ahead and store it in the fridge with a thin layer of olive oil on top to keep it green. Cook the pasta and toss it fresh for the best texture.
Pesto thickens as it sits and the pasta absorbs it. Loosen it with a splash of reserved starchy pasta water, tossing until the sauce is silky and coats the noodles.
Absolutely, store-bought pesto works in a pinch. But homemade pesto is brighter and greener, and it only takes a few minutes in the food processor.
Ridged or twisted shapes like fusilli, rotini, penne, or trofie hold the pesto best in their nooks and ridges, but long pasta like spaghetti or linguine works beautifully too. Whatever you choose, cook it to al dente so it has a little bite to stand up to the sauce.
Pesto freezes great on its own, especially portioned in ice cube trays so you can pop out exactly what you need. Cooked pesto pasta does not freeze as well because the noodles soften, so freeze the sauce and toss it with fresh, hot pasta later for the best texture.
Toss the pesto with the pasta off the heat and avoid overcooking the basil. A squeeze of lemon or blanching the basil leaves briefly in boiling water then shocking them in ice water also helps lock in that vibrant green color and keeps the pesto from darkening as it sits.
Make it a full Italian dinner with our healthy chicken parmesan next.
Creamy Pesto Pasta
Ingredients
- 6 Cups Basil leaves loosely packed
- 1/2 Cup Pecans toasted
- 1/4 Cup Parmesan Cheese
- 1 each Garlic clove
- 1/3 Cup Extra Virgin Olive Oil
- Salt and Pepper to taste
Instructions
- Wash, dry and pick all the basil leaves.
- Place all the ingredients except for the olive oil in a food processor and pulse while streaming in the oil. Keep pulsing until it is a paste consistency.
- All that basil makes a little bit of pesto but a lot goes a long way! Keep this in the fridge covered until ready for use.
Nutrition
Love This Recipe?
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That looks fantastic! I love pasta and chicken combos. Pinning this for later! 😀
I’m pinning this one. Looks delicious and I have more homegrown basil than I can keep up with. Perfect storm!
This looks great! I have never actually tried to make pesto but I am definitely pinning this for later. Thanks for linking up to the Friday Follow Along. Stop by tomorrow to link up again and we are featuring this!
Looks delish!
This sounds SO good! I’m hosing a candle giveaway on my blog that you should enter! http://homecomingmn.blogspot.com/2013/09/fremont-candles-givewaway-20-for.html
This looks so good! Thank you so much for linking up at Wake Up Wednesdays! Pinning this to my Pasta Board 🙂
I just want to dig right into a big bowl of this pasta! Thanks for sharing at Simple Supper Tuesday.
Yes! Cream cheese would be great!
Can you substitute the Ricotta with anything? Hubby is not fan of it but I would love to make this.
I am not a pesto fan, shocking I know, but I would eat this. Sounds good enough that I would give it a go.
Thanks for sharing at Swap N Share Sunday. I just might make some pesto.
Dawn
Spatulas On Parade