If you’re craving a vibrant and fresh pasta dish that feels like a little burst of Italy on your plate, this Basil Pesto Pasta Recipe is an absolute must-try. The bright, herby basil pesto sauce paired with perfectly cooked pasta creates a symphony of flavors that’s as comforting as it is exciting to your taste buds. With simple ingredients transforming into something spectacular, this dish will quickly become one of your go-to dinners or impressive weeknight treats to share with friends and family.

Ingredients You’ll Need

The image shows four parts of making pesto pasta. Top left is a clear bowl with fresh green basil leaves, walnuts, grated cheese, and garlic cloves before blending. Top right is the same clear bowl with the ingredients blended into a rough green pesto sauce. Bottom left is a white pan filled with plain cooked penne pasta on the left side, black olive slices, and sun-dried tomatoes on the right side, with green pesto sauce poured on top of the pasta. Bottom right is a white bowl filled with cooked penne pasta mixed well with the green pesto sauce and halved cherry tomatoes with small basil leaves garnishing the top, all set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Getting your ingredients right is the secret behind this Basil Pesto Pasta Recipe’s incredible taste. Each item plays an essential role, whether it’s adding freshness, creaminess, or that perfect texture to the final dish.

200 gram penne pasta: Its tubular shape catches every bit of that luscious pesto sauce perfectly.
6 cups water: Needed to cook the pasta just right, keeping it al dente and fluffy.
1 tablespoon salt: Enhances the pasta’s flavor as it boils, helping to season the base of the dish.
2 cups fresh basil leaves: The heart of the pesto, bringing a fresh, aromatic herby punch.
½ cup walnuts: Adds a gentle crunch and subtle earthiness, a delicious twist on traditional pine nuts.
¼ cup grated parmesan cheese: Gives the pesto a nutty, salty richness that ties everything together.
¼ cup extra virgin olive oil: Smooths the pesto sauce with a fruity, peppery undertone.
4 to 6 garlic cloves: Delivers warmth and depth, balancing the basil’s brightness.
Salt and pepper to taste: Essential seasonings that enhance and round out the flavor profile.
1 cup cherry tomatoes, halved: Adds a pop of color and refreshing juiciness to each bite.
2 to 4 tablespoons heavy cream (optional): For those who love a richer, creamier pesto pasta experience.
1 tablespoon coarsely chopped walnuts: Perfect for garnish, providing texture and a touch of elegance.

How to Make Basil Pesto Pasta Recipe

Step 1: Cook the Pasta

Start by boiling 6 cups of water with a tablespoon of salt to infuse the pasta with flavor as it cooks. Add the penne and cook until it’s perfectly al dente – tender but with a satisfying bite. Don’t forget to save a cup of the pasta water before draining; this starchy water will be your secret weapon to get the pesto sauce smooth and clinging beautifully to every piece of pasta.

Step 2: Blend the Basil Pesto

While your pasta cooks, toss your fresh basil leaves, walnuts, parmesan, garlic cloves, salt, and pepper into a food processor. Now, here’s the trick: start blending while slowly pouring in the olive oil. This steady drizzle allows the sauce to emulsify into a creamy yet vibrant green pesto. Be careful not to over-process; a quick and gentle blitz keeps the flavors fresh and prevents any bitterness from creeping in.

Step 3: Assemble the Pasta

Combine your cooked and drained penne pasta with the basil pesto, cherry tomatoes, and optional heavy cream in a large bowl. Pour in about ¼ cup of the reserved pasta water to loosen the sauce and help it coat every noodle perfectly. Toss until the pasta is evenly dressed and glossy. If it looks dry or thick, just add a bit more pasta water and toss again. Finish it all off with a sprinkle of coarsely chopped walnuts for a delightful crunch and a little extra parmesan if you like.

How to Serve Basil Pesto Pasta Recipe

A white shallow bowl with a handle is filled with penne pasta coated in green pesto sauce, mixed with red cherry tomato halves and bits of walnut. The pasta is well covered with the green sauce, giving it a creamy and slightly textured look. Bright red tomatoes add color contrast, scattered evenly throughout the pasta. A few green basil leaves are placed on top for decoration. The bowl is set on a white marbled surface with a whole garlic bulb nearby and small bowls containing pesto sauce and peppercorns in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten your dish with fresh basil leaves or a few additional grated parmesan flakes on top. Using the chopped walnuts as a garnish not only adds texture but also a beautiful rustic visual appeal. The little bursts of cherry tomato provide a contrast in both color and flavor, making every forkful a joy.

Side Dishes

This Basil Pesto Pasta Recipe pairs wonderfully with crispy focaccia or garlic bread, perfect for mopping up any extra pesto. A light, crisp green salad with lemon vinaigrette is also a fantastic companion, balancing the richness of the pasta with refreshing acidity and crunch.

Creative Ways to Present

Want to impress on presentation? Serve the pasta in individual shallow bowls and drizzle more pesto on top for vibrancy. You can even create a pesto drizzle pattern with a spoon on a plate before placing the pasta for a restaurant-worthy touch. Adding edible flowers or microgreens as garnish elevates the look and adds a fresh bite.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store your Basil Pesto Pasta Recipe in an airtight container in the refrigerator. It’s best enjoyed within two days to keep the basil fresh and vibrant. Be aware that the pasta will absorb sauce over time, so it’s great for a next-day lunch that you can quickly refresh.

Freezing

While pesto pasta is delicious fresh, freezing isn’t recommended here because the texture of the pasta can suffer and the sauce may darken. Instead, consider freezing the pesto sauce alone in ice cube trays for up to a month, then toss with freshly cooked pasta when ready to eat.

Reheating

To reheat your leftover Basil Pesto Pasta Recipe, use a pan over low heat with a splash of water or cream to revive the sauce and prevent drying out. Avoid microwave reheating to maintain the best texture and flavor. Gently warming keeps the basil notes bright and the pasta tender.

FAQs

Can I use other nuts instead of walnuts in this recipe?

Absolutely! Walnuts lend a lovely earthiness, but pine nuts, almonds, or even cashews work beautifully, each bringing their own subtle flavor twist to your pesto.

Is it necessary to use fresh basil for pesto?

Fresh basil is key to achieving that authentic, vibrant flavor in your pesto. Dried basil lacks the fresh aroma and will not provide the same bright, hearty taste.

Can I make pesto without cheese?

Yes, you can omit the parmesan to make a vegan pesto. To maintain creaminess and flavor, consider adding nutritional yeast or extra walnuts for a rich, satisfying sauce.

Why is the pesto sauce sometimes bitter?

Over-blending pesto or using bruised basil leaves can release bitterness. To avoid this, blend the sauce just until combined and use fresh, vibrant leaves. Adding good-quality olive oil also helps mellow the flavor.

How do I keep pesto green and fresh-looking?

Oxidation causes pesto to darken over time, so store it in an airtight container with a thin layer of olive oil on top and refrigerate promptly. Use it within a day or two for the best color and taste.

Final Thoughts

This Basil Pesto Pasta Recipe is one of those dishes that feels like a warm, delicious hug from the inside out. Its simplicity belies the depth of flavor packed into every bite, making it perfect for busy weeknights or casual entertaining. I can’t wait for you to try it and share the joy that comes from making such an unforgettable meal with fresh, wholesome ingredients. Happy cooking!

Basil Pesto Pasta Recipe