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Pesto Pasta · Classic Basil

Fresh Basil Pesto Pasta

A food processor turns basil, toasted pine nuts, garlic and parmesan into a fresh pesto while the pasta boils. A splash of pasta water makes it cling.

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Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Level
Easy

Ingredients

Pesto

  • ⅓ cup pine nuts
  • 2 cloves garlic, peeled
  • 2 cups fresh basil leaves, packed
  • ½ cup parmesan, finely grated
  • ½ cup extra-virgin olive oil
  • 1 tbsp lemon juice
  • ¼ tsp kosher salt

Pasta

  • 1 lb fusilli or penne
  • 1 tbsp kosher salt, for the pasta water
  • 1 cup cherry tomatoes, halved (optional)

Steps

  1. Toast the pine nuts in a dry skillet over medium-low heat, shaking the pan often, until golden. They burn quickly, so stay close.
  2. Tip the nuts onto a plate to cool.
  3. Bring a large pot of water to a boil and add 1 tablespoon salt.
  4. Pulse the garlic and pine nuts in a food processor until finely chopped.
  5. Add the basil and parmesan and pulse until finely chopped, scraping down the bowl once.
  6. With the machine running, pour in the olive oil in a steady stream until the pesto is mostly smooth.
  7. Add the lemon juice and 1/4 teaspoon salt and pulse to mix.
  8. Cook the pasta until al dente.
  9. Scoop out 1 cup of the pasta water, then drain the pasta.
  10. Return the pasta to the empty pot off the heat. Add the pesto and 1/4 cup pasta water and toss until glossy, adding more water a splash at a time if it looks dry.
  11. Fold in the cherry tomatoes, if using, and serve right away.

Tip: Toss the pesto with the pasta off the heat. Direct heat darkens the basil and makes the cheese clump.

Tip: Walnuts or almonds can stand in for pine nuts.

Tip: Parmesan is traditionally made with animal rennet. For a strictly vegetarian dish, choose a hard cheese labeled vegetarian.

Storage: Store extra pesto in a jar with a thin layer of oil on top, refrigerated up to 3 days, or freeze in an ice cube tray up to 3 months.

Estimated nutrition per serving: 790 calories · protein 20 g · carbohydrates 89 g · fiber 4 g · sugars 4 g · fat 40 g (saturated 7 g) · sodium 340 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.