Name: Homemade Basil Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 bowls
Cuisine: Italian
Ingredients: 2 cups fresh basil leaves; 0.25 cup pine nuts; 0.75 cup grated Parmesan cheese; 0.75 cup olive oil; 1 clove garlic; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 lb pasta

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Homemade Basil Pesto Pasta

These Carbs Don't Count Verified

Ingredients

Warning0 allergens identified

Instructions

In a food processor, add basil, pine nuts, Parmesan, garlic, salt, and pepper.

Blend on high while slowly drizzling in olive oil until the mixture becomes smooth but still textured.

Taste and adjust seasoning or olive oil for desired consistency.

Cook pasta in salted boiling water until al dente. Reserve 1 cup pasta water and drain the rest.

Toss hot pasta with the pesto. Add a splash of pasta water as needed to loosen the sauce and coat evenly.

Serve warm with extra Parmesan and a drizzle of olive oil if desired.

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Nutrition

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Tips & Tricks (5)

Toast Pine Nuts First 🔥
Lightly toast your pine nuts in a dry skillet for 2-3 minutes before adding to the pesto—this intensifies their nutty flavor and prevents a raw, bland taste in your final dish.
Reserve Pasta Water 💧
Save 1 cup of starchy pasta cooking water before draining; use it to thin and emulsify the pesto when tossing, creating a silky sauce that clings beautifully to every strand.
Keep Pesto Cool 🧊
Make your pesto ahead and chill it, then add it to warm (not hot) pasta off the heat—this preserves the basil's vibrant color and fresh flavor from being destroyed by excessive heat.
Use Quality Olive Oil 🌿
Choose a premium extra-virgin olive oil with fruity or peppery notes and add half of it at the end after blending; this preserves its delicate aromatics that define authentic Italian pesto.
Pulse, Don't Puree 👨‍🍳
Use a food processor's pulse function rather than continuous blending to achieve the ideal rustic texture with small chunks—over-processing releases basil oils that turn the pesto bitter and gray.