Pasta with Pesto Sauce is a like no other Italian pasta sauce. Made from fresh basil leaves, garlic and savory parmesan cheese so Pesto Sauce is simple but has an extravagant taste.
If you like Italian sauces, try my recipe for Traditional Bolognese Sauce, Pasta with Tomato Sauce and Pork Ribs, or my Beet Gnocchi with Alfredo Sauce.
Jump to:
Pesto sauce is like a little taste of heaven. You wouldn't think that it's so simple and easy to make, but it is and once you make it you'll be making this over and over again to put over pasta or fresh vegetables.
Here's Why You'll Love Pasta with Pesto Sauce
Everyone loves pasta but this recipe is a favorite in my family because of these reasons:
- easy to make and few ingredients go into making this recipe
- customize the quantities to make more or less servings
- versatile in that you can sub in any leafy green instead of using basil
- cost effective ingredients make this dish a good choice if you are on a budget
- meatless dinner option for those on a vegetarian or vegan diet
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
What is Pesto Sauce?
Pesto sauce is a sauce made from fresh herbs or greens. You make pesto by combining things like leafy herbs, garlic, olive oil, nuts and other ingredients.
The most comment pesto is Basil Pesto, but you can use any leafy herb or leafy green to make homemade pesto sauce, like:
- Cilantro Pesto
- Pepper Pesto
- Nut Pesto (walnut, pistachio, etc...)
- Arugula Pesto
- Spinach Pesto
- Sun-Dried Tomato Pesto
- Basil Pesto - which is the one we are going to make together today
These are just a few examples of the types of pesto that can be made. There are so many combinations and with your imagination the possibilities are truly endless.
The easiest way to make pesto is by using a food processor or mini-food processor. That's what I use. Depending on how much pesto you are going to make you can use a regular size food processor.
If you don't have a food processor, don't worry. You can also use a hand blender. And if you don't have a hand blender don't worry!
For those of you that don't have a food processor, you can finely chop up the basil with a knife or scissors. Add it to a bowl with finely chopped garlic and nuts of your choosing. Add the parmesan, any seasoning and then finish with the oil and mix.
Of course, if you have a mortar and pestle you can also use it to finely grind the basil and then take it from there. Add remaining ingredients and Bob's your uncle.
Ingredients
Fresh Herbs - this is the main ingredient, for this recipe the herb we are going to use is basil. But you could use sun-dried tomatoes, spinach, parsley, cilantro or any leafy herb or vegetable.
Cheese - the addition of a cheese brings a bite to the pesto. You need a hard cheese with a bite, like pecorino cheese or a parmesan cheese.
Nuts - bring a nice crunch to the pesto but aren't mandatory. Pine nuts compliment a basil pesto but they are a little pricey. You can use walnuts in place of pine nuts or any other nut for that matter.
Oil - You always want to use the freshest and finest oil. Extra Virgin Olive Oil works best if you are making a Basil Pesto.
Garlic - garlic is the heart of any good pesto sauce. Always use freshly, crushed garlic. Crushing the garlic brings out the boldness of the garlic.
Now, I've seen a few recipe that include vinegar or lemon juice. And while I don't personally add these ingredients to my basil pesto sauce you may wish to include them. Aside from keeping the basil from discoloring, I don't feel that it adds flavor worth including it as an ingredient. But, that's just my opinion!
So, if you want, I'll leave it up to you to decide whether you want to add lemon juice or not, this is totally optional.
How to Make Pasta with Pesto Sauce
Start by placing pine nuts on a small baking sheet and roast at 350°F for 5 to 6 minutes until golden. Let cool. (You can also roast them in a pan over the stove).
Get your other ingredients ready
Place garlic and basil in a mini food processor and chop to a fine consistency. Remove and place in a small bowl.
Add the olive oil, parmesan cheese, and lemon juice. You may want to add more olive oil as per your preference for a fluid sauce. Mix to combine.
Chop the remaining pine nuts by hand or in the mini food processor. Add chopped pine nuts to basil mixture.
Add salt and pepper to taste. Use immediately or refrigerate for later use.
How Long will Fresh Homemade Pesto last?
Because homemade pesto has no preservatives it will not have a long shelf life. You can store pesto refrigerated for 5 -7 days in fridge. Always make sure that the is sufficient oil that the herbs/ingredients are submerged.
You can also freeze it in a freezer safe container and thaw it out overnight in the freezer when you are ready to use it.
Top Tips
If you are placing pesto over pasta, drain it but do not rinse the pasta. Use a pasta scoop or spaghetti scoop to remove the pasta from the pot and into your serving bowl. Then add sauce and mix well.
You can also use a colander to drain the pasta but do not rinse it as the starch helps the sauce to stick to the pasta.
Reserve some pasta water to add to your pesto pasta before serving just in case it is to dry.
What Can you Use Pesto Sauce For?
You probably think that the only use for Basil Pesto is spaghetti. But, you would be surprised that it can be used for so much more. Here are some ideas that you can use a Pesto sauce for:
- spaghetti squash (aka Whole30 spaghetti)
- vegetables
- dips
- spreads
- pizza sauce
- grilled/baked salmon, seafood
Don't know how to cook spaghetti squash? Read up on how to cook squash for Roasted Butternut Squash Soup where I explain the best way to cook squash.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Check Out These Main Dishes
Recipe Details
Pasta with Homemade Pesto Sauce
https://easyhomemaderecipes.caIngredients
- 4 tbsp pine nuts slightly roasted (or nut of your choice)
- 2 cup fresh basil leaves slightly packed
- 2 cloves garlic peeled
- ⅓ cup parmesan cheese
- ⅓ cup olive oil or more, depending on your preference
- 1 tsp lemon juice (optional)
- salt and pepper to taste
- 12 oz Pasta long pasta like pappardelle, fettucine, linguini
Instructions
- Place pine nuts on a small baking sheet and roast at 350°F for 5 to 6 minutes until golden. Let cool. (You can also roast them in a pan over the stove).4 tbsp pine nuts
- Place garlic and basil in a mini food processor and chop to a fine consistency. Remove and place in a small bowl.2 cup fresh basil leaves, 2 cloves garlic
- Add the olive oil, parmesan cheese, and lemon juice. You may want to add more olive oil as per your preference for a fluid sauce.⅓ cup parmesan cheese, 1 tsp lemon juice, ⅓ cup olive oil
- Reserve a few whole pine nuts as a garnish. Chop the remaining pine nuts by hand or in the mini food processor. Add chopped pine nuts to basil mixture.
- Add salt and pepper to taste. Use immediately or refrigerate for later use.salt and pepper
- Cook pasta as usual and scoop cooked pasta into a large serving bowl. Scoop pesto on top and mix thoroughly. Add more olive oil and cheese if needed. Sprinkle reserved pine nuts.
Notes
Top Tips
If you are placing pesto over pasta, drain it but do not rinse the pasta. Use a pasta scoop or spaghetti scoop to remove the pasta from the pot and into your serving bowl. Then add sauce and mix well. You can also use a colander to drain the pasta but do not rinse it as the starch helps the sauce to stick to the pasta. Reserve some pasta water to add to your pesto pasta before serving just in case it is to dry.Nutrition
Pin this for later here
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
NANCY says
Fresh homemade pesto is the best!!!
Vanessa says
I can't wait to grow my herbs again. Nothing better than fresh basil. This is such a delicious way to use it once it takes off in the garden!
Marisa Asmesini says
Fresh homemade pesto is so versatile and just wonderful to have on hand at a moments notice. Wonderful recipe!