Pesto Pasta Easy Basil Pesto Pasta

About the Recipe

Pesto sauce is one of my favorite green sauces and this simple, homemade version is delicious. I love making homemade pesto to use on pasta and pizza as it is so much more fresh and flavorful than store-bought pesto sauce.  This vegetarian recipe includes fresh basil leaves, garlic, almonds and parmesan cheese. For a vegan version, simply skip the parmesan cheese garnish. Making pesto sauce from scratch may seem like a lot of work, but it is actually quite simple. This recipe will show you how to lightly roast the almonds to bring out the flavor before grinding them. It will also go over how to crush the basil leaves while adding just the right amount of oil for the perfect sauce consistency. Follow the steps below and you will have a tasty homemade pesto sauce for a nice flavorful pasta dish your whole family will enjoy.

Ingredients you need

How to make Pesto Pasta

To prepare pesto sauce:

1. Heat a pan and place ¼ cup almonds on it. Keep the heat to a low.
2. Lightly toast the almonds stirring often for 2 to 3 minutes. Remove the lightly toasted almonds from the pan and place them on a separate plate and let them cool at room temperature.
3. Then place the almonds in a food processor or food chopper or a small to medium grinder jar. I have used a food chopper.
4. Process the almonds to a coarse texture.
5. Rinse 2 cups (50 grams) of basil leaves. Then place leaves in a colander or strainer to dry naturally or you can use a salad spinner to dry them quicker. Add the basil leaves to the food chopper. Also add 2 small to medium garlic cloves. Optionally you can also add 4 to 5 whole black peppers. Sprinkle ⅛ teaspoon salt or add as required.
6. Process or crush the basil leaves while adding olive oil in parts from the top. Add a total of ⅓ cup extra virgin olive oil. In case you add extra virgin olive oil directly to the jar, then add in parts and process.
7. Blend to a semi fine or fine consistency. You can blend to a smooth or chunkier sauce according to your preferences. You can also add a few drops of lemon juice to preserve the green color. Use a spatula to remove the pesto from the sides and bottom of the food processor, food chopper or grinder jar. Place it in a mixing bowl or pan. Cover and set aside. 

Making pesto pasta

8. Bring 5 to 6 cups water to a boil on a medium to high flame. Add 1 teaspoon salt or as required to the water.
9. When the water comes to a boil, then add 2 cups fusilli or macaroni pasta (200 grams).
10. Cook the pasta until it is al dente. Or, if you prefer, cook pasta until it is completely done. With a slotted spoon, remove the pasta from the pan. Drain it very well.
11. Add the cooked pasta in a mixing bowl.
12. Add all of the prepared pesto sauce and mix very well. If you want you can add some lemon juice, or crushed black pepper or extra virgin olive oil at this point.
13. Serve pesto pasta garnished with some vegetarian parmesan cheese. You can also garnish with cheddar cheese or vegan cheese. Garnish is optional. Pesto pasta can be served warm or at room temperature.

Pesto Pasta – Tips & Variations

Freshness of Basil: Use fresh basil in the recipe. Avoid dry or wilted leaves. Nuts: You could replace almonds with pine nuts, walnuts, cashews or pistachios.Scaling: This pesto recipe is for 2 cup of dried pasta, but you can easily double or triple the sauce recipe to have it for a larger serving of pasta or pizzas, or just to have in the fridge for when you need to add some extra flavor to your sandwich or toast. Adding Vegetables: If you are looking for added nutrition or a heartier dish, feel free to add some mixed veggies to the pasta and sauce. Simply steam or boil some vegetables and toss them with the finished pasta and sauce. Or sauté some onions and veggies and then add the pasta and pesto and mix together until everything is coated with the sauce.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Arrabiata Pasta White Sauce Pasta Recipe (White Pasta) Red Sauce Pasta (Red Pasta) Mac and Cheese Recipe (Stovetop & Baked) This recipe post from the archives (December 2016) has been republished and updated on 11 September 2020.

title: “Pesto Pasta Easy Basil Pesto Pasta " ShowToc: true date: “2024-10-22” author: “Gail Williams”

About the Recipe

Pesto sauce is one of my favorite green sauces and this simple, homemade version is delicious. I love making homemade pesto to use on pasta and pizza as it is so much more fresh and flavorful than store-bought pesto sauce.  This vegetarian recipe includes fresh basil leaves, garlic, almonds and parmesan cheese. For a vegan version, simply skip the parmesan cheese garnish. Making pesto sauce from scratch may seem like a lot of work, but it is actually quite simple. This recipe will show you how to lightly roast the almonds to bring out the flavor before grinding them. It will also go over how to crush the basil leaves while adding just the right amount of oil for the perfect sauce consistency. Follow the steps below and you will have a tasty homemade pesto sauce for a nice flavorful pasta dish your whole family will enjoy.

Ingredients you need

How to make Pesto Pasta

To prepare pesto sauce:

1. Heat a pan and place ¼ cup almonds on it. Keep the heat to a low.
2. Lightly toast the almonds stirring often for 2 to 3 minutes. Remove the lightly toasted almonds from the pan and place them on a separate plate and let them cool at room temperature.
3. Then place the almonds in a food processor or food chopper or a small to medium grinder jar. I have used a food chopper.
4. Process the almonds to a coarse texture.
5. Rinse 2 cups (50 grams) of basil leaves. Then place leaves in a colander or strainer to dry naturally or you can use a salad spinner to dry them quicker. Add the basil leaves to the food chopper. Also add 2 small to medium garlic cloves. Optionally you can also add 4 to 5 whole black peppers. Sprinkle ⅛ teaspoon salt or add as required.
6. Process or crush the basil leaves while adding olive oil in parts from the top. Add a total of ⅓ cup extra virgin olive oil. In case you add extra virgin olive oil directly to the jar, then add in parts and process.
7. Blend to a semi fine or fine consistency. You can blend to a smooth or chunkier sauce according to your preferences. You can also add a few drops of lemon juice to preserve the green color. Use a spatula to remove the pesto from the sides and bottom of the food processor, food chopper or grinder jar. Place it in a mixing bowl or pan. Cover and set aside. 

Making pesto pasta

8. Bring 5 to 6 cups water to a boil on a medium to high flame. Add 1 teaspoon salt or as required to the water.
9. When the water comes to a boil, then add 2 cups fusilli or macaroni pasta (200 grams).
10. Cook the pasta until it is al dente. Or, if you prefer, cook pasta until it is completely done. With a slotted spoon, remove the pasta from the pan. Drain it very well.
11. Add the cooked pasta in a mixing bowl.
12. Add all of the prepared pesto sauce and mix very well. If you want you can add some lemon juice, or crushed black pepper or extra virgin olive oil at this point.
13. Serve pesto pasta garnished with some vegetarian parmesan cheese. You can also garnish with cheddar cheese or vegan cheese. Garnish is optional. Pesto pasta can be served warm or at room temperature.

Pesto Pasta – Tips & Variations

Freshness of Basil: Use fresh basil in the recipe. Avoid dry or wilted leaves. Nuts: You could replace almonds with pine nuts, walnuts, cashews or pistachios.Scaling: This pesto recipe is for 2 cup of dried pasta, but you can easily double or triple the sauce recipe to have it for a larger serving of pasta or pizzas, or just to have in the fridge for when you need to add some extra flavor to your sandwich or toast. Adding Vegetables: If you are looking for added nutrition or a heartier dish, feel free to add some mixed veggies to the pasta and sauce. Simply steam or boil some vegetables and toss them with the finished pasta and sauce. Or sauté some onions and veggies and then add the pasta and pesto and mix together until everything is coated with the sauce.

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Arrabiata Pasta White Sauce Pasta Recipe (White Pasta) Red Sauce Pasta (Red Pasta) Mac and Cheese Recipe (Stovetop & Baked) This recipe post from the archives (December 2016) has been republished and updated on 11 September 2020.