Pesto Pasta
This Italian pasta builds fresh basil leaves, pine nuts and parmesan into a satisfying meal you can have ready in about 60 minutes. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for frying pan / skillet and large pot. At easy difficulty across 6 steps, it's a good one for a busy evening. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian β no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy Tree nuts
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Lightly toast the pine nuts in a dry skillet over medium-low heat for about 3 minutes, shaking often until golden, then tip onto a plate to stop the cooking and cool.
- Put the basil, cooled pine nuts, peeled garlic, grated parmesan and a good pinch of salt into a food processor and pulse a few times until coarsely chopped.
- With the motor running, pour in the olive oil in a steady stream until you reach a thick but pourable pesto, then taste and brighten it with a squeeze of lemon juice and pepper.
- Cook the pasta in plenty of salted boiling water until al dente following the package timing, then scoop out about 200 ml of the cooking water and drain.
- Return the pasta to the warm pot off the heat, spoon in the pesto and add splashes of the reserved water, tossing until the sauce is creamy and coats every piece.
- Serve at once in warmed bowls topped with extra grated parmesan, a few whole basil leaves and a final drizzle of olive oil.
You'll use: Frying pan / skillet Β· Large pot Β· Saucepan Β· Food processor
Ingredient substitutions
- Parmesan
- pecorino Β· grana padano Β· aged asiago
- Lemon
- lime Β· 1 tbsp white wine vinegar per lemon
What to serve with Pesto Pasta
- Spaghetti Bolognese Beef
- Spicy Arrabiata Penne Vegetarian
- Vegan Lasagna Vegan
- Mediterranean Pasta Salad Seafood
Tips & common questions
How long does Pesto Pasta take to make?
About 60 minutes from start to finish β an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of parmesan?
Try pecorino. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Pesto Pasta vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Original recipe β developed in-house by Consomee. How we source, test & correct recipes.
Pesto Pasta is an original Italian recipe developed in-house by Consomee. Photo: Pasta al Pesto in Florence, Italy (47909905101).jpg by slgckgc, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.