Classic Basil Pesto Pasta

Name: Classic Basil Pesto Pasta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Ingredients: 1 lb linguine or spaghetti; 2 cup fresh basil leaves, packed tight; 3 clove garlic cloves; 0.25 cup pine nuts; 0.75 cup extra virgin olive oil; 0.75 cup Parmigiano-Reggiano cheese, freshly grated; 1 tsp salt; 0.25 tsp black pepper, freshly ground; 2 tbsp pasta cooking water, reserved

Homemade Basil Pesto Pasta — Garden-Fresh Sauce That Puts Store-Bought to Shame

Real pesto starts with a mortar and pestle, but a food processor delivers the same vibrant results in half the time. Toasted pine nuts add richness while good olive oil brings everything together into a sauce that coats each strand of pasta like silk.

ItalianDinnerComfort FoodQuick Meals

Prep15 min

Cook12 min

Total27 min

Servings4

Difficultyeasy

Nutrition

fat24g

carbs58g

protein18g

calories520

Ingredients

1 lblinguine or spaghetti
2 tbsppasta cooking water, reserved

Pesto

2 cupfresh basil leaves, packed tight
3 clovegarlic cloves
¼ cuppine nuts
¾ cupextra virgin olive oil
¾ cupParmigiano-Reggiano cheese, freshly grated
1 tspsalt
¼ tspblack pepper, freshly ground

Instructions

Fill a large pot with water, salt it generously, and bring to a vigorous boil over high heat. The water should taste like mild seawater — this seasons the pasta from the inside out.
⏱ 10 min
Heat a dry skillet over medium heat and add the pine nuts. Stir them constantly as they toast, watching for an even golden color that takes about 5 minutes. They can go from perfect to burnt quickly, so stay close.
⏱ 5 min
Drop the pasta into the boiling water and cook according to the package timing for al dente — usually 10-12 minutes. You want it tender but with a slight bite in the center.
⏱ 12 min
Pulse the basil, garlic, toasted pine nuts, and salt in a food processor until everything is roughly chopped. Don't over-process — you want texture, not powder.
With the processor running, drizzle in the olive oil in a thin, steady stream. Let it run until the mixture forms a smooth, thick paste that holds together.
Scrape the pesto into a large serving bowl and fold in the grated cheese and black pepper. The residual heat from processing will help melt the cheese slightly.
Before draining the pasta, scoop out 2 tablespoons of the starchy cooking water and set aside. Then drain the pasta thoroughly in a colander.
Add the hot, drained pasta directly to the bowl with the pesto. Toss vigorously, adding the reserved pasta water to help the sauce coat every strand evenly.
Serve right away while the pasta is still steaming hot. Pass extra cheese at the table for those who want it.