If there’s one pasta recipe that never fails to comfort me, it’s Pasta in Pesto Sauce. It’s fresh, herby, slightly nutty and honestly feels like something you’d order at a cute café but can totally make at home. No fancy skills needed, no long cooking time, and the flavors? Just chef’s kiss.
This pesto pasta recipe is perfect for days when you want something light yet filling. The basil, garlic and olive oil come together so beautifully that even plain pasta starts tasting special. I usually make this when I’m bored of red sauces or heavy cream pasta, and trust me, it never disappoints.
Let’s get straight into it.
Ingredients
INGREDIENTS
For Pesto Sauce Preparation:
2 cups Fresh Basil Leaves
6–7 Garlic Cloves
1/2 cup Cashew / Walnuts / Pine Nuts
2 tbsp Olive Oil
1/4 cup Parmesan Cheese
1/4 tsp Salt
1/4 tsp Pepper
4 tbsp Olive Oil
1/2 cup Olive Oil
Pasta Preparation:
2 cups Fusilli Pasta / Spiral Pasta
1 tsp Salt
2 tbsp Oil
1 tbsp Finely Chopped Garlic
Bell Peppers
Zucchini
Cherry Tomatoes
Boiled Broccoli
1/2 cup Stock
Salt (as needed)
3–4 tbsp Pesto Sauce
Boiled Pasta
Fresh Basil
For Garnishing:
Chili Flakes
Herbs
Basil Leaves
Parmesan Cheese
Dash of Olive Oil
How to Make Pesto Sauce at Home
Making pesto sauce at home is actually way easier than people think. You don’t need a fancy kitchen or professional tools. A simple mixer grinder or food processor works just fine.
Start by washing the fresh basil leaves really well. Any dirt left behind can ruin the taste, so don’t skip this step. Add the basil leaves to your grinder jar along with garlic cloves and nuts of your choice. I personally like using cashews because they give a slightly creamy texture, but pine nuts are more traditional.
Now add olive oil, salt, pepper and parmesan cheese. Blend everything into a thick paste. If it feels too thick, add a little more olive oil and blend again. The pesto should be smooth but not runny. Taste it once and adjust salt if needed (sometimes I forget this step and regret later).
Your fresh homemade pesto sauce is ready. Smells amazing already, right?
Cooking the Perfect Pasta
Bring a large pot of water to boil and add salt generously. This is important because pasta absorbs flavor while boiling. Add fusilli or spiral pasta and cook according to package instructions until al dente. Overcooked pasta can turn mushy, and nobody wants that.
Once cooked, drain the pasta and reserve a little pasta water if you want extra moisture later (optional, but helpful). Toss the pasta with a little oil so it doesn’t stick together. Keep aside.
Preparing the Veggies
Heat oil in a pan and add finely chopped garlic. Sauté for few seconds until fragrant but don’t burn it, burnt garlic tastes bitter and ruins everything.
Add bell peppers, zucchini, cherry tomatoes and boiled broccoli. Sauté on medium heat for 2–3 minutes. You want the veggies slightly cooked but still crunchy. Add stock and let it simmer for a minute. Season with salt lightly.
This veggie mix adds color, texture and freshness to the pesto pasta, and makes it feel more complete as a meal.
Bringing Everything Together
Lower the heat and add 3–4 tablespoons of prepared pesto sauce to the veggies. Mix well so the oil releases and coats everything evenly. Add the boiled pasta and toss gently until every piece is nicely covered in that green goodness.
Add fresh basil leaves and mix once again. If the pasta feels dry, you can add a splash of stock or reserved pasta water. Taste and adjust seasoning if needed (sometimes pesto already has enough salt).
Turn off the flame. That’s it. Your pesto pasta is ready to serve.
Garnishing & Serving
Transfer the pasta to a serving plate. Garnish with chili flakes, mixed herbs, fresh basil leaves, grated parmesan cheese and a small dash of olive oil.
Serve it hot and enjoy. I usually pair this with garlic bread or just eat it as it is because honestly, it’s filling enough.
Tips for the Best Pesto Pasta
- Always use fresh basil, dried basil won’t give the same flavor
- Don’t overcook the pasta, keep it al dente
- Adjust garlic quantity if you prefer milder taste
- Homemade pesto tastes way better than store bought (trust me on this)
- Eat it fresh, pesto pasta tastes best when served immediately
Final Thoughts
This Pasta in Pesto Sauce recipe is one of those dishes that feels simple but tastes fancy. It’s fresh, flavorful, and perfect for quick lunches or cozy dinners. Once you make pesto at home, you’ll never want to go back to packaged ones again. The best part? You can customize it however you like, more cheese, more garlic, or extra veggies.
Try this recipe once and it might just become your new favorite pasta. I know it did for me.