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Basil Pesto Pasta

Prep time
10 min
Cook time
12 min
Servings
4
Total time
22 min
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Classic pasta with homemade basil pesto of fresh basil, pine nuts, Parmesan, garlic and olive oil. A simple and quick weeknight dish with authentic Genoese flavor.

Ingredients

  • 400 g pasta (linguine or spaghetti)
  • 60 g fresh basil leaves
  • 30 g pine nuts
  • 2 garlic cloves
  • 50 g grated Parmesan
  • 100 ml extra virgin olive oil
  • Salt and freshly ground black pepper
  • 200 g cherry tomatoes, halved (optional)

Method

  1. 1
    Cook pasta according to package directions until al dente. Reserve 100 ml pasta water.
  2. 2
    In a food processor, blend basil, pine nuts, garlic and Parmesan. With the motor running, drizzle in olive oil until a smooth paste forms. Season with salt and pepper.
  3. 3
    Toss hot pasta with pesto, adding a splash of pasta water to loosen if needed.
  4. 4
    Top with cherry tomatoes and extra Parmesan if desired. Serve immediately.

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  1. 1

    Cook pasta according to package directions until al dente. Reserve 100 ml pasta water.

  2. 2

    In a food processor, blend basil, pine nuts, garlic and Parmesan. With the motor running, drizzle in olive oil until a smooth paste forms. Season with salt and pepper.

  3. 3

    Toss hot pasta with pesto, adding a splash of pasta water to loosen if needed.

  4. 4

    Top with cherry tomatoes and extra Parmesan if desired. Serve immediately.

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Good to know

  • Read through every step before you start and measure everything first.
  • This recipe is written for 4 servings and Swedish kitchen measures.
  • Taste and adjust at the end if you cook with salty stock, cheese, soy sauce, or fond.

Serving profile

Pace
fast weeknight pace
Kitchen load
easy to start
Serving style
Best for
weeknight cooking with fewer decisions

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