Easy Pesto Pasta Recipe

Growing up, I thought pesto only came in those little glass jars from the grocery store. It’s what my mom always bought, and I never questioned it. When my friend showed me how to make it from scratch with fresh basil from her garden, I couldn’t believe the difference.

That’s because store-bought pesto just can’t match the fresh stuff—it’s missing that just-picked herb flavor and that perfect balance of garlic and olive oil. Making pesto pasta at home might take a few extra minutes, but trust me, it’s worth every second. And once you know the basic steps, it’s actually pretty hard to mess up.

What Kind of Basil Pesto Should I Use?

You’ve got options when it comes to the pesto for this pasta dish – homemade or store-bought both work great here. If you’re going the store-bought route, look for pesto in the refrigerated section rather than shelf-stable versions, as these typically have better flavor and fresher ingredients. For homemade pesto, traditional Genovese-style made with fresh basil, pine nuts, garlic, olive oil, and Parmigiano-Reggiano cheese will give you the most authentic taste. Just make sure whichever pesto you choose isn’t too oily – you want it to have a thick, spreadable consistency that will coat your pasta nicely without sliding off.

Options for Substitutions

This simple pesto pasta recipe can be adapted in several ways depending on what you have in your kitchen:

• Basil pesto: While traditional basil pesto is the star here, you can try other variations like sun-dried tomato pesto, arugula pesto, or even kale pesto. Just keep in mind each will give your dish a different flavor profile. If making your own pesto, you can swap pine nuts with walnuts or almonds.
• Heavy cream: For a lighter version, use half-and-half or whole milk (though the sauce won’t be as rich). For dairy-free options, try coconut cream or cashew cream – just note that these will add their own subtle flavors.
• Olive oil: While olive oil works best with pesto, you can use avocado oil as a substitute. I wouldn’t recommend using vegetable or canola oil as they lack the right flavor profile.
• Pasta: Any pasta shape works here! Long pasta like spaghetti or linguine, or short pasta like penne or fusilli are all great choices. For gluten-free options, use chickpea pasta or your favorite gluten-free pasta – just be sure to cook it al dente.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pesto pasta is adding the pesto to piping hot pasta, which can turn the fresh basil brown and make the sauce separate – instead, let your pasta cool for 1-2 minutes before combining. Another common error is rinsing the pasta after cooking, which washes away the precious starches that help the sauce cling to the noodles; instead, save a cup of pasta water before draining to help create a silky smooth sauce. The third crucial mistake is adding too much pesto at once, which can overwhelm the pasta – start with half the amount and gradually add more while tasting, using that reserved pasta water to achieve the perfect consistency. For the best flavor, make sure to season your pasta water generously with salt (it should taste like sea water), and don’t forget to give your pasta a good toss right before serving to redistribute the sauce evenly.

What to Serve With Pesto Pasta?

Pesto pasta is one of those dishes that pairs well with so many different sides, making it perfect for any dinner! A simple side salad with cherry tomatoes and fresh mozzarella balls makes a great companion, picking up those Italian flavors. For some protein, you might want to add grilled chicken breast or sautéed shrimp right on top of the pasta – they both work really well with the basil and garlic in the pesto. If you’re keeping things casual, some warm garlic bread on the side is always a crowd-pleaser, perfect for soaking up any extra pesto sauce left on your plate.

Storage Instructions

Keep Fresh: Your pesto pasta will stay good in an airtight container in the fridge for up to 4 days. The pasta might absorb some of the sauce over time, but that’s totally normal! I like to add a tiny splash of olive oil when storing to keep the noodles from sticking together.

Make Ahead: Want to prep this in advance? Cook your pasta and store it separately from the pesto sauce. When you’re ready to eat, just combine them together! The pesto sauce alone will keep in the fridge for up to a week, while cooked pasta stays good for 3-4 days.

Warm Up: To enjoy your leftover pesto pasta, give it a quick zap in the microwave or warm it in a pan over low heat. Add a splash of cream or olive oil while reheating to bring back that nice, silky texture. Just remember not to overheat, as this can make the pesto lose its fresh taste.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 40-50 g
• Fat: 120-130 g
• Carbohydrates: 100-110 g

Ingredients

• 1 cup prepared basil pesto
• 2 tablespoons extra virgin olive oil
• 1/4 cup heavy cream
• Salt and pepper for seasoning
• 1 pound cooked pasta of your choice

Step 1: Heat the Olive Oil and Pesto

Begin by heating a small amount of olive oil over medium heat in a saucepan.

Once the oil is warm, add the pesto, stirring it into the oil.

Stir often to ensure that the pesto heats evenly and becomes fragrant.

Step 2: Incorporate Heavy Cream

When the pesto is warmed through and just starts to become slightly bubbly, slowly stream in the heavy cream while continuously stirring.

This helps to emulsify the pesto and cream together.

You can adjust the amount of cream based on your preference for sauce thickness.

Step 3: Adjust Sauce Consistency

If the sauce becomes too thick, add some reserved pasta water to thin it out to your desired consistency.

The starchy water will also help in maintaining a nice, silky texture for the sauce.

Step 4: Final Seasoning and Serve

Lower the heat and continue to stir the mixture, ensuring that the cream and pesto are well incorporated.

Taste the sauce and add salt and pepper to your liking.

Your creamy pesto sauce is now ready to use.

Pour it over your favorite cooked pasta, stir well to coat, and enjoy!