Summer means abundant basil in my garden, and this year it’s thriving! I’ve been using it in every meal possible, as its scent is simply joyful. One of my favorite go-to recipes lately has been homemade pesto pasta, a dish loaded with basil, extra virgin olive oil, parmesan cheese, garlic, and a hint of lemon. It’s Italian comfort food with a bright, modern twist.

Why You’ll Love This Pesto Pasta

Fresh Ingredients: The way we prepare this dish sets it apart. It’s loaded with fresh basil for that signature peppery taste, making it far superior to any store-bought option! The richness from extra virgin olive oil and grated parmesan cheese lends a deep umami flavor. Adding fresh garlic gives it a zesty kick, and even though it’s unconventional, a squeeze of lemon elevates the taste to new heights.

Risotto-Like Texture: By using starchy pasta water, we create a creamy sauce that clings beautifully to the noodles without weighing them down. This simple chef’s trick ensures your sauce is perfectly emulsified every time!

Versatile Dish: Whether you prefer a vegetarian, vegan, or gluten-free version, this recipe easily adapts to suit everyone’s needs! You can even add protein like grilled chicken, shrimp, or chickpeas for a healthy, filling meal. It’s perfect for busy weeknights, yet elegant enough for dinner parties.

Pesto Pasta Recipe Ingredients

• Fresh Basil: Ideally, use fresh basil from your garden or a local farmer’s market. Opt for organic if you can!
• Garlic Cloves: Adjust the amount to fit your personal taste.
• Pine Nuts or Hemp Seeds: For a nut-free option, use hemp seeds. Otherwise, choose from classic pine nuts, walnuts, or other favorites!
• Olive Oil: A high-quality extra virgin olive oil serves as the base of the sauce, providing rich, savory flavors.
• Parmesan Cheese: It adds depth; however, pecorino can be a good substitute.
• Lemon Juice: It contributes a bright citrus note that complements the dish.
• Pasta: Choose organic pasta from Italy for better digestion. Gluten-free is also an option!
• Garnish: Lemon wedges, toasted nuts, grated parmesan cheese, and fresh basil leaves can elevate the presentation.

Variations

• Extra Richness: Consider adding a tablespoon of butter or a splash of heavy cream for a creamier sauce.
• Incorporate Vegetables: Roasted carrots, broccoli, cherry tomatoes, and zucchini are great choices.
• Make it Vegan: Switch to dairy-free parmesan cheese and skip the butter.
• Add Crunch: Top with crispy pangrattato (Italian breadcrumbs) for an appealing texture.
• Protein Boost: Consider adding grilled chicken or shrimp for a complete meal.

How to Make the Best Pesto Pasta

1. Whip up the Pesto: In a food processor, start by blending garlic, nuts, and olive oil. Pulse until the garlic is finely chopped. Then, add parmesan, lemon juice, salt, pepper, and fresh basil. Pulse again to create a textured sauce that’s not too smooth.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, reserve 1 cup of starchy pasta water.
3. Combine: Transfer the cooked pasta to a mixing bowl (this avoids the pesto darkening from the hot pot). Stir in the pesto and about ½ cup of the reserved pasta water. Toss everything together. Feel free to add more pasta water if needed to achieve the desired consistency.
4. Serve: Top with lemon wedges, toasted nuts, grated parmesan, and fresh basil leaves for garnish, making it as visually appealing as it is tasty!

Chef’s Tips

1. Pulse, Don’t Blend: Use the pulse function on your food processor to maintain texture in your pesto.
2. Save the Hot Pasta Water! Reserving some starchy pasta water ensures that the sauce sticks to the noodles beautifully.
3. Add a Zing with Lemon: A little fresh lemon zest or juice can brighten the flavors.
4. Freeze Some Pesto: Make extra pesto during summer and freeze it for later—it’s a wonderful treat during winter months!

Pasta and Pesto Storage

Leftover Pesto: It can be frozen or kept in the fridge for about 3-4 days. Just drizzle olive oil on top to prevent oxidation.

Leftover Pasta: Store in an airtight container in the fridge for up to 4 days. Delicious hot or cold!