This fresh and summery pasta is one of my all-time favorite meals, so much so I named my dog Pesto!

A closeup of a nest of pesto pasta, topped with finely grated Parmigiano-Reggiano and freshly ground black pepper. — Pesto Pasta is so good, she deserves a close-up.

A nest of basil pesto pasta.. — A simple dish that owns my heart. If I could choose my last meal, Pesto Pasta would certainly be in my line up!

Fresh Basil Pesto Pasta

Sacha Hirschfeld

This fresh and summery pasta is one of my all-time favorite meals, so much so I named my dog Pesto!

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Prep Time 10

Cook Time 10

Total Time 20

Course Pastas

Cuisine Italian

Servings 2

Calories 778 kcal

Equipment

1 food processor
1 large pot
1 pair of tongs
1 silicone spatula

Ingredients

2 cups fresh basil packed
⅓ cup toasted pine nuts sometimes I sub walnuts
2 garlic cloves minced
½ cup Parmigiano Reggiano sometimes I sub Pecorino Romano
½ cup extra-virgin olive oil
¼ tsp kosher salt plus more to taste
freshly ground pepper to taste
¾ lb pasta

Instructions

Place pine nuts and basil in the bowl of a food processor and pulse for 15 seconds. Add the parmigiano reggiano and garlic and pulse for another 15 seconds. Scrape down the sides of the food processor with a rubber spatula.
With the food processor running, slowly pour in the extra-virgin olive oil. It's important to add the olive oil slowly, because it will help emulsify and stop the oil from separating. I usually pause a couple of times during this process to scrape the sides with my spatula. Once the Pesto has reached your desired consistency, stir in the salt and pepper. Taste once again; adjust seasoning, if needed.
Bring a large pot of water to a boil. When the water reaches a rolling boil, add 2-3 tbsp of salt; return water to a roaring boil before adding the pasta. Cook as per package instructions until al dente. Reserve ½ cup of pasta water before draining the pasta.
Over low heat, toss pasta and pesto sauce together, using pasta water a tablespoon at a time to thin out the sauce.
Transfer to a pasta bowl or plate. Garnish with finely grate parmigiano reggiano and basil leaves.

Notes

FREEZING TIPS:

Pesto freezes nicely (if you skip the cheese), and will stay fresh for 2 months. Simply follow the recipe as directed, but omit the cheese. Cover the pesto with a layer of olive oil and then pop it in the freezer. Once the pesto is defrosted, whisk in the freshly grated Parmigiano-Reggiano, and you’re golden!

Keyword Fresh Herbs, Summer, Vegetarian