Easy Pesto Pasta Recipe
Posted Aug 11, 2019, Updated Jun 14, 2025
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This pesto pasta recipe is a delicious, quick and easy summer recipe! It can be served as a main dish or side dish, and you can enjoy it warm or cold! Full instructions how to make your own basil pesto are included, or you can make it even easier and use store-bought!
One of the things I love the most about summertime is the abundance of fresh herbs, especially basil! This Pesto Pasta recipe (also known as pasta al pesto) is a great way to use all the delicious fresh basil growing in your garden and available at the farmer’s market! It’s an easy weeknight meal that the whole family will love!
This Pesto Pasta calls for making your own pesto sauce, but don’t let that intimidate you! It’s really easy and only takes 5 minutes to whip up homemade pesto! Mix it into your favorite pasta, add some toasted pine nuts and presto, you have a fresh & delicious meal or side dish ready in 20 minutes! Serve it with this baked pesto chicken! YUM!
Pesto Pasta: Ingredients & Substitutions
- Fresh basil. If you are short on basil, you can substitute up to half of the basil with fresh spinach (although I would prefer to just halve the recipe than make this substitution).
- Olive oil. avocado oil is a good substitute.
- Pine nuts. Pine nuts are key to making a classic pesto recipe, and shouldn’t be substituted if you’re going for a 100% authentic flavor. If you must, you can try using other nuts like walnuts, pecans or almonds.
- Minced garlic. Fresh roasted garlic is also amazing in this pesto recipe.
- Pasta: I really enjoy using thick spaghetti noodles (Bucatini) in this pesto pasta recipe. However you can use your favorite like angel hair, tagiatelle, linguine, rigatoni, fusilli, wheels (rotelle), etc. Or try this pesto tortellini. Or use gluten-free pasta like chickpea pasta, or make zucchini noodles!
How to Make pesto pasta
This pesto pasta is super easy to whip up, including making your making your own pesto sauce!
Cook the Pasta
I recommend starting this pesto pasta recipe by cooking the pasta! Boiling a pot of water takes longer than actually making the homemade pesto sauce! So you want to get that going right away!
Use salted water
Always, always cook pasta in salted water! It adds so much flavor to the overall taste of this Pesto Pasta Recipe!
Do not rinse the Pasta
Do not rinse the cooked pasta. Sometimes I spritz it with a little bit of olive oil to minimize sticking, but sticky pasta is good in this case because it helps the pesto sauce adhere to and soak in the noodles.
Return the drained pasta to the pot it was cooked in and cover it with a lid to keep it warm for serving!
Make the Homemade Pesto Sauce
Like I said above, making pesto sauce is so quick and easy! However, if you are really in a pinch you could always use store bought pesto sauce. For the sake of this recipe, I’ll assume you want to make your own pesto, and walk through the steps with you.
Toast the Pine Nuts
Begin making pesto by toasting the pine nuts. Since pine nuts are an expensive ingredient, you want to be sure to watch them closely and stir them every 30 seconds, so they don’t burn. It should take 4-5 minutes to toast them.
Once they’re toasted, transfer the pine nuts from the warm pan to a small cookie sheet or baking pan to cool. Set aside 2 Tablespoons toasted pine nuts to serve on the pesto pasta, and use the other ¼ cup to blend in the sauce.
Make the Pesto Sauce
While the pine nuts are cooling blend the olive oil and fresh basil together until they are well combined but not completely smooth. You may also use a food processor and you will get equally delicious results!
Next, add ¼ cup pine nuts, garlic, parmesan cheese, salt and pepper and blend until you reach your desired consistency.
You may need to pause, scrape down the sides of the container, and continue blending depending on the size of your blending container.
note on consistency
Some people like pesto sauce a little bit chunky, some like it smooth. The great thing about making your own homemade pesto is that you can choose.
Make the Pesto Pasta
Now it’s time to make the pesto pasta! Since the pasta has been cooked and should be warm, simply add the pesto sauce, garnish with toasted pine nuts and tomatoes (if desired) and serve!
Serve
Once the pesto sauce is mixed into the warm pasta, add toasted pine nuts and serve.
There are many ways to enjoy this pesto pasta, and many dishes that compliment it well! Here are some suggestions.
- Chopped fresh basil
- Fresh parmesan cheese
- Baby tomatoes – raw or roasted
- Add some balsamic roasted vegetables (I do this often)!
- Top it with grilled chicken, salmon, etc.
- Serve it with this baked pesto chicken! YUM!
Store
Store leftovers in an airtight container in the refrigerator for 3-5 days. Enjoy warm or cold.
Reheat in the microwave or on the stovetop.
Pesto Pasta Recipe FAQs
I really enjoy using thick spaghetti noodles (Bucatini) in this pesto pasta recipe! However the sky is the limit with what pasta you can use! Here are some suggestions:
– Spaghetti noodles: like I said, bucatini is my favorite. But angel hair, tagiatelle, linguine, etc.
– Shaped pasta: bow ties (aka Farfalle) , rigatoni, fusilli, wheels (rotelle), etc.
– Chickpea pasta is a great gluten-free option!
– Use zucchini noodles (or any other veggie noodles) for a veggie version.
You can serve this pasta warm or cold! To serve it cold just store it in the refrigerator until it cools!
You should not heat the pesto sauce, because it will change the color, taste and texture of the fresh basil. This is why I recommend keeping the pasta warm. The pasta itself will “heat” the pesto without changing its composition!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Pesto Pasta Recipe
Equipment
Ingredients
Homemade Pesto Sauce:
- 2 cups fresh basil
- ¼ cup pine nuts (toasted)
- 4-5 Tablespoons olive oil
- 1 teaspoon lemon juice
- 1 ½ Tablespoon minced garlic
- ½ cup parmesan cheese
- ½ teaspoon fine salt
- ⅛ teaspoon pepper
Past
- Salted Water
- 16 ounces bucatini spaghetti (or your preferred pasta)
- 2 Tablespoons toasted pine nuts
- Baby tomatoes, fresh basil, parmesan cheese, etc. (optional garnishes)
Instructions
Cook Pasta
- Cook pasta according to package instructions, be sure to use salted water.
- Drain (do not rinse), return to dry pot, cover with a lid and set aside.
Make Pesto Sauce
- Heat pine nuts in a small sauté pan over medium heat, stir once you notice them starting to brown. Once they start to brown the process happens fast so watch carefully and remove from heat once all nuts are roasted (about 5 minutes), and let them cool.
- Reserve 2 Tablespoons roasted pine nuts for serving.
- Put olive oil and basil leaves into the container of a Vitamix (or another high-powered blender). Blend for about 60 seconds until the ingredients are combined but not totally smooth. You may need to pause, scrape down the sides, and then continue blending.
- Add ¼ cup pine nuts, garlic, lemon juice, parmesan cheese, salt and pepper and blend or process until you reach your desired consistency (about 30-60 seconds). You may need to pause, scrape down the sides, and then continue blending.
- Taste and adjust salt and pepper as desired, pulse to combine.
Assemble & Serve
- Transfer warm pasta to a serving dish.
- Add homemade pesto sauce and stir into pasta until evenly distributed.
- Sprinkle with remaining toasted pine nuts!
- Add tomatoes and fresh basil if desired.
- Serve warm or transfer to the refrigerator to chill and serve cold.
Video
Notes
- Pasta: I really enjoy using thick spaghetti noodles (Bucatini) in this recipe. However you can use any other pasta with great results. Here are some suggestions:
- Spaghetti noodles: like I said, bucatini is my favorite. But angel hair, tagiatelle, linguine, etc.
- Shaped pasta: bow ties (aka Farfalle) , rigatoni, fusilli, wheels (rotelle), etc.
- Chickpea pasta is a great gluten-free option!
- Use zucchini noodles (or any other veggie noodles) for a veggie version.
- Olive oil. You can use flavor-infused olive oils (like garlic, herb, etc.) just make sure it would compliment the basil. Another neutral oil like avocado oil works well.
- Pine nuts. Pine nuts are key to making a classic pesto recipe, and shouldn’t be substituted if you’re going for a 100% authentic flavor. If you must, you can try using other nuts like walnuts, pecans or almonds.
- Minced garlic. Fresh roasted garlic is also amazing in this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious! I followed exactly, using 5 TBSP of olive oil. Thank you so much for sharing.
This was DELICIOUS! This was my very first time making pesto sauce so this was the first recipe I tried, and I’ll never look for another! My entire family loved it which is no easy feat. This will be added to the list of our family faves. A few details that might be helpful for some elements I personally was unsure about: I used 5 tbsp of olive oil, 6-7 fresh garlic cloves, and I measured 2 heaping cups of the fresh basil leaves. I used one 12 oz box of pasta, and this was the perfect amount of pesto for all the pasta. Thanks so much!
Thank you so much Jessica!
Hi 👋,
I made your chocolate chip cookies. They were amazing!! Then I looked at the rest of your recipes. I’m all in at this point!! New subscriber on YouTube now!! Thank you!!
Everything looks Sooo yummy!!
So! Dang! Good! Have to grow more basil to make even more.
Hi.
Thank you so much. I made it. all my family love it.
This looks delicious and simple. If using store bought pesto, what would the measurement be?
I made this pesto sauce and it was the best I’ve tasted. My son loved it too, is going to be a staple at home. Thank you.
Thank you Anita!! I’m so glad you and your son enjoyed it!
Hello. How long is this good in the fridge? Can I freeze it?
Hello! It lasts in the fridge for up to 5 days! Yes you can freeze it! I like to freeze it in ice cube trays for individual servings! Or larger containers if you’re planning on using it all at once!