Garden Fresh • Simple • Ready in 20 Minutes
Fresh Basil Pesto Pasta
Prep 10
Cook 10
Total 20
Serves 4
Difficulty Easy
Ingredients
Pasta
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1 lb. Linguine or Spaghetti pasta
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1 cup Reserved pasta water
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2 cups Cherry tomatoes, halved
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Extra Parmesan cheese, for serving
Homemade Basil Pesto
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2 cups Packed fresh basil leaves
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1/2 cup Freshly grated Parmesan cheese
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1/2 cup Extra virgin olive oil
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1/3 cup Pine nuts, toasted
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3 Garlic cloves, minced
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Salt and black pepper, to taste
Step-by-Step Instructions
1
Boil the Pasta
Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
2
Toast Pine Nuts
In a small skillet over low heat, gently toast the pine nuts until golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Set aside to cool slightly.
3
Blend Pesto Ingredients
In a food processor, combine the fresh basil leaves, toasted pine nuts, and garlic cloves. Pulse several times until coarsely chopped. Add the Parmesan cheese and pulse again to combine.
4
Emulsify with Olive Oil
With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches desired consistency. Season with salt and pepper to taste.
5
Toss and Serve
Add the cooked pasta to a large bowl and toss with the fresh pesto. If the sauce is too thick, stir in 1-2 tablespoons of the reserved pasta water. Garnish with additional Parmesan, fresh basil, and halved cherry tomatoes.
Shannon’s Kitchen Tips
- Fresh is Best: Always use fresh basil leaves for the pesto; dried basil won't provide that signature summer aroma or vibrant green color.
- Toast the Nuts: Briefly toasting your pine nuts in a dry pan until golden will significantly deepen the flavor of your pesto.
- The Magic Liquid: Don't forget to reserve a cup of starchy pasta water before draining! Adding a splash to the pasta and pesto helps create a silky, emulsified sauce that clings to every strand.
- Finishing Touch: Finish with an extra sprinkle of freshly grated Parmesan and a crack of black pepper right before serving.
- Add Protein: For a heartier meal, this pesto pasta pairs beautifully with grilled chicken breast or sautéed garlic shrimp.
Make It Your Own
Creative ways to modify the recipe and explore different flavors from the garden.
Add Grilled Chicken
The classic protein pairing. Sliced lemon-herb grilled chicken adds a hearty touch.
Add Shrimp
Pan-seared garlic shrimp bring a light, coastal elegance to the garden pesto.
Substitute Spinach
Swap half the basil for baby spinach for an even milder, nutrient-dense green sauce.
Use Walnuts
Out of pine nuts? Toasted walnuts provide a rich, earthy flavor and delightful crunch.
Mozzarella Pearls
Stir in fresh mozzarella pearls at the end for creamy, melty bites throughout the pasta.
Roasted Vegetables
Toss in roasted zucchini, bell peppers, or eggplant for extra texture and garden flavor.
Common Questions
Can I freeze leftover pesto?
Yes! Portion pesto into ice cube trays, freeze until solid, then transfer to a freezer bag. It lasts for up to 3 months.
What are the best pine nut substitutes?
Walnuts, pecans, or even pepitas (pumpkin seeds) work beautifully. Toast them slightly for the best flavor depth.
How can I make this gluten-free?
Simply swap the traditional pasta for your favorite gluten-free variety. The pesto itself is naturally gluten-free.
What is the shelf life of fresh pesto?
Store it in an airtight container with a thin layer of olive oil on top. It will stay fresh for up to 5 days in the fridge.
Can I use other pasta shapes?
Absolutely. While long pasta like spaghetti or linguine is classic, short shapes like fusilli or penne hold the sauce very well.
Storing Your Pesto
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. To keep the pesto vibrant and green, drizzle a thin layer of olive oil over the surface to create a seal before closing the lid. When reheating, add a small splash of water or extra olive oil to loosen the sauce and restore its creamy texture.
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Sometimes the best recipes aren't the most complicated—they're simply the ones that celebrate fresh ingredients at their very best.
From My Kitchen
There is a specific kind of magic that happens in the garden during peak summer. This year, the basil has been growing faster than I can use it, sprawling across its cedar bed in a sea of vibrant green. When the harvest becomes this abundant, I always turn to homemade pesto—a summer tradition that fills the entire house with the bright, peppery aroma of crushed leaves, pungent garlic, and salty Parmesan submerged in golden olive oil. This pasta is proof that the simplest ingredients can make the most flavorful meals after a long day in the garden. It's untroubled, aromatic, and captures the very essence of the season in every bite.