This basil pesto pasta is a simple, flavorful weeknight dinner that comes together in about 15 minutes. The bright, herb-forward pesto brightens tender, buttery pasta for a comforting meal the whole family will enjoy.
Why you’ll love this recipe:
Anyone who loves pasta will appreciate this basil pesto pasta. It tastes like a dish that took time to make, yet it’s quick and easy—perfect for busy evenings.
- Quick – Prep takes about 5 minutes and cooking about 10 minutes, so dinner is on the table fast.
- Flavorful – Rich butter and pasta combine with bright basil pesto for a well-balanced, satisfying dish.
- Versatile – Serve it as a main or a side. It pairs well with added proteins or extra vegetables to bulk it up.
Key ingredient notes
Basil pesto
- Fresh basil – Use the freshest leaves you can find for the brightest pesto flavor.
- Pine nuts – Traditional in pesto for their buttery texture; substitute sunflower or pumpkin seeds if needed.
- Parmesan cheese – Freshly grated parmesan gives the pesto its savory, nutty depth.
- Extra virgin olive oil – Thins the pesto to a sauce and adds richness and peppery notes.
- Garlic cloves – Fresh garlic adds savory depth; adjust to taste.
- Lemon juice – A squeeze of fresh lemon brightens and balances the richness.
Pasta
- Fusilli corti – Spiral shapes like fusilli hold the pesto well; use any preferred pasta shape.
- Kosher salt – Salt the cooking water generously to season the pasta from the inside out.
- Unsalted butter – Adds a silky finish; use unsalted so you control the seasoning.
- Parmesan cheese – Reserve some freshly grated parmesan to sprinkle on top before serving.
How to make this pesto pasta:
- Make the pesto: In a food processor combine basil, pine nuts, parmesan, garlic, lemon juice, and kosher salt. Pulse until finely chopped, then stream in olive oil and pulse until blended. The sauce should be smooth but not watery.
- Cook the pasta: Boil the pasta in well-salted water according to package directions. Reserve about 1/4 cup of the pasta cooking water, then drain.
- Finish the pasta: Return the drained pasta to the pot, add unsalted butter and the reserved pasta water, and gently toss to coat. Stir in the basil pesto until evenly combined.
- Serve: Transfer to a serving bowl, top with extra parmesan and fresh basil leaves, and enjoy.
- Time-saving tip: Start boiling the pasta first, then prepare the pesto while the noodles cook so everything is ready together.
Tips for success
- Save the pasta water. The starchy liquid helps the pesto cling to the pasta and creates a silky sauce.
- Use freshly grated parmesan. It melts better than pre-grated cheese and improves texture and flavor.
- Cook to al dente. Aim for tender pasta with a little bite so it doesn’t become mushy when mixed with the sauce.
Make-ahead tips
The pasta is best served warm and fresh, but the basil pesto can be prepared ahead. Store it in an airtight container in the refrigerator for up to one week or freeze for 2–3 months. Thaw or bring to room temperature before using.
- To use later: Cook the pasta when ready, let the pesto come to room temperature and stir it into the finished pasta.
Storing tips
If you have leftovers, let the pasta cool, transfer it to an airtight container, and refrigerate for 3–4 days. Reheat gently in a skillet over medium-low heat; add a little extra pesto or a splash of pasta water to refresh the sauce.
Basil pesto pasta FAQs
Serve with simple sides like garlic bread, a Caesar or green salad, or steamed vegetables. It also pairs well as a side to grilled steak or roasted meats.
Medium-sized pastas with ridges or spirals—fusilli, cavatappi, or similar shapes—catch the pesto best, but you can use any pasta you prefer.
No need to warm the pesto first; it will heat gently when mixed with warm pasta. Avoid overheating to preserve the bright basil flavor.
More pasta recipes
- Easy Brown Butter Pasta Recipe
- Pesto Ricotta Stuffed Pasta Shells
- Tequila Lime Seared Scallops Pasta
- Veggie Pasta Salad
Basil Pesto Pasta
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Print Recipe
Ingredients
Basil Pesto
- 3 cups fresh basil packed
- ¼ cup pine nuts
- ½ cup parmesan cheese freshly grated
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt or more to taste
- ½ cup extra virgin olive oil
Pasta
- 1 pound fusilli corti pasta or your favorite pasta
- Kosher salt for the water
- 2 tablespoons unsalted butter
- ¼ cup parmesan cheese for topping
Equipment
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1 food processor
Instructions
Make the basil pesto
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Add basil, pine nuts, parmesan, garlic, lemon juice, and kosher salt to a food processor. Pulse until finely chopped. Add olive oil and pulse a few more times until combined.
Cook the pasta
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Cook the pasta in salted water according to package directions. Drain and save 1/4 cup of the pasta water.
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Return the pasta to the pot, add the butter and reserved pasta water, and gently toss to coat.
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Stir in the basil pesto until the pasta is evenly coated.
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Transfer to a serving bowl, top with parmesan and basil leaves, and serve.
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Tips & Notes
Storing Tips:
– Let leftovers cool to room temperature before refrigerating.
– Store in an airtight container for 3–4 days.
– Reheat gently in a skillet over medium heat.
Nutrition
