Categorized:

  • Healthy
  • Main Dish
  • Pasta & Italian

Tagged:

  • basil
  • garlic
  • olive oil
  • parmesan cheese
  • pasta
  • pine nuts
Homemade pesto tossed with spaghetti pasta in a large white serving bowl set over a wooden platter. - 1

Pesto Pasta

Ingredients

  • 12 oz. dry spaghetti
  • Salt, to taste
  • 3 cups (slightly packed, 65g) fresh basil leaves
  • 1/2 cup finely shredded (35g) parmesan, plus more for serving if desired
  • 1/4 cup (36g) pine nuts (toasted or raw), plus more for serving if desired
  • 2 medium garlic cloves, peeled and smashed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup pasta water, divided

Instructions

  • Cook spaghetti in salted water to al dente according to package directions. Before draining be sure to reserve the 1/2 cup pasta water.
  • To a 7-cup food processor add basil leaves, parmesan, pine nuts and garlic. Cover with lid and pulse in short bursts until finely minced.
  • Scrape down food processor. Cover, then with food processor running pour olive oil in through the feed tube of the lid. Don’t over-process, just blend.
  • Season with salt to taste.
  • Drain pasta once al dente then add to a large serving bowl. Pour in 1/4 cup pasta water and toss. Let it cool 1 - 2 minutes.
  • Add all of the pesto and toss. Thin with up to 1/4 cup more pasta water as desired and garnish with more parmesan and pine nuts if desired.

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