Hi! I am writing up this classic pesto sauce recipe for pasta because it is an absolute staple in our house. If you haven’t made a pesto before, it’s basically a sauce made up of basil, parmesan, garlic and pine nuts and blended or processed together.
I could drink the stuff and it really is a perfect sauce to mix through any kind of pasta. It is an insanely quick pasta sauce to make and something you can get creative with. You could add in some roasted garlic or a splash of cream.
You could add some red pepper flakes, lemon zest or some toasted walnuts or almonds for a crunch. You will love this delicious basil pesto as a base to make a dish your family will love. If you like fresh, herby sauces, you’ll probably enjoy my green pasta sauce, which is just as vibrant and quick.
Pesto Sauce Recipe for Pasta
This pesto pasta is one of my true staples when I don’t have the time to make a sauce from scratch. It’s fresh, so easy to make and it’s the perfect way to use up all that basil in your garden.
You can use a food processor or a blender, either will work fine. The best pesto is the one you make yourself, so I hope this becomes your go-to recipe.
If you have never made a homemade pesto before, you are in for a treat. It is so simple and you can get creative with it.
You don’t need to stick to just basil, you can add spinach or kale. You don’t even have to use pine nuts, you can use whatever you have in the pantry. I love flexible recipes like this, just like my healthy carrot pasta sauce which uses roasted veggies for a creamy, sweet twist.
Ingredients
- Pine nuts – Toasting the nuts first adds lots of flavor.
- Fresh lemon juice – Fresh is always best!
- Garlic – I think one clove is the perfect amount but add more if you like.
- Sea salt – I love using a fine sea salt in the sauce.
- Fresh basil leaves – Rinse and dry the basil before using.
- Olive oil – Use a good quality extra virgin olive oil for the best flavor. I like to add more at the end for a smoother pesto.
- Parmesan cheese – This is optional but delicious.
How to make pesto sauce for pasta
Full ingredient list and method are in the recipe card below.
ONE: Firstly you need to toast the pine nuts. Heat in a small skillet over medium heat until golden brown.
TWO: Place the lemon juice, garlic, salt and pepper in the food processor and blend. Then add the basil leaves in 2 – 3 lots and blend.
THREE: Add the toasted pine nuts and blend.
FOUR: Add the olive oil in a thin stream while the processor is running. I like to add more olive oil at the end to make it a little smoother.
Pesto Sauce Recipe for Pasta FAQs
Can I make pesto without nuts?
You can make a delicious pesto without nuts, just leave them out.
What else can you use pesto for?
I have a few ideas for other uses for pesto. Stir a couple of tablespoons through some greek yoghurt for a delicious dip. Drizzle over roasted vegetables or serve with a steak. It’s also amazing swapped into my high protein pasta salad as a fresh herb alternative to the usual lemon dressing.
What pasta shapes are best with pesto?
I love using pesto with anything! It is great with long shapes like spaghetti or linguine. I also love it with short shapes like rotini or orecchiette.
Some other pasta sauces to try
If you loved this pesto sauce recipe for pasta I have so many other sauces for you to try! My cream cheese tomato pasta sauce is a staple in our house and for good reason. For something a touch more decadent, you have to try my creamy tomato burrata pasta, it’s creamy, flavorful, and comes together fast. If you like pepper then next on your list has to be my lemon pepper sauce, it’s so delicious!
Recipe
Pesto Sauce Recipe for Pasta
Ingredients
- 2 cups basil leaves
- ¼ cup extra-virgin olive oil plus more for a smoother pesto
- ½ cup toasted pine nuts
- freshly ground black pepper
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
- ¼ cup freshly grated Parmesan cheese optional
- ¼ teaspoon sea salt
Instructions
- Toast the pine nuts in a dry skillet on medium heat until golden brown, about 5 minutes.
- Place the lemon juice and garlic in the bowl of a food processor and blend.
- Add the basil leaves in 2 – 3 lots, blending in between until finely chopped.
- Add the pine nuts and cheese (if using) and process until well blended.
- With the machine running, drizzle in the olive oil and process until smooth.
- Add more olive oil to get your desired consistency. I find ¼ cup is never enough. I like it to be a thicker paste so I can thin it down with some pasta cooking water.
- Taste for seasoning and add more salt if needed.
- Mix through your cooked pasta with a splash of pasta cooking water.
- Add some extra fresh basil, a squeeze of fresh lemon juice and some toasted pine nuts to serve.
Notes
- Lemon juice – if you like it really lemony add an extra tablespoon.
- Olive oil – I like to add more at the end to make it a little smoother. It’s up to you!
- Pasta cooking water – if you have read any of my recipes you know I harp on about pasta water. It is an essential so make sure you save some before draining. When I add the pesto to the cooked pasta I add a big splash of the water to help it stick to the pasta.
- Storage – Store leftover pesto in an airtight container in the fridge for up to a week. If you have extra pesto you can freeze it in ice cube trays.
