Pesto Pasta with Homemade Pesto Sauce

Square overhead image of a bowl of pesto pasta.

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Pesto Pasta with Homemade Pesto Sauce

There's no better way to take advantage of fresh summer basil than with a homemade pesto sauce tossed with warm pasta.

Course condiment, Dinner, sauce

Cuisine Italian

Keyword homemade pesto, homemade pesto sauce, Pesto pasta, traditional pesto recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings tablespoons (about ¾ cup total)

Calories 108kcal

Author Blair Lonergan

Ingredients

1 lb. pasta (I used fusilli here, but almost any shape will work)
¾ cup reserved pasta cooking water (you likely will not need all of this water)
½ cup freshly grated Parmesan cheese, plus extra for serving
2 tablespoons toasted pine nuts
2 cloves garlic, peeled (about 2 teaspoons minced)
½ teaspoon kosher salt, plus more to taste
2 cups loosely packed fresh basil leaves
½ cup extra virgin olive oil (or more as needed to reach desired consistency)
Ground black pepper, to taste
1 tablespoon butter (optional)

Instructions

Cook the Pasta

Cook the pasta in a large pot of well-salted boiling water according to package directions. Before draining the pasta, reserve about ¾ cup of the starchy pasta cooking water. Drain.

Make the Pesto Sauce

While you're waiting for the pasta water to boil and waiting for the pasta to cook, prepare the pesto sauce. Place the Parmesan, pine nuts, garlic, and salt in a food processor. Pulse to combine.
Add the basil to the food processor, and slowly drizzle in the olive oil while pulsing. Process until the sauce comes together in a uniform, creamy consistency, scraping down the sides occasionally and adding extra olive oil, if necessary.
Taste and season with additional salt and black pepper, if desired.

Toss the Pasta with the Sauce

Place the hot cooked pasta in a large bowl. Gradually add the pesto sauce (you might not want all of it), about ¼ cup of the pasta water, and the butter (if using). Stir gently to combine, adding a little bit more pasta water, as necessary, until the sauce is silky and smooth. Taste and season with additional salt and pepper, if desired. Garnish with extra Parmesan cheese and serve.

Notes

This recipe yields enough sauce for about 1 lb. (or 1.5 lbs.) pasta. You can double the ingredients for a larger batch.

If you have extra pesto, place in an airtight container with the smallest top surface area. Pack the pesto tightly to eliminate air pockets, and pour a thin layer of olive oil on top. Then press a piece of plastic wrap directly onto the oil before closing the lid. The homemade pesto will last in the refrigerator for up to 1 week or in the freezer for up to 6 months.

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