Fresh Basil Pesto Pasta

This fresh basil pesto pasta is one of my all time favourite recipes to make for many reasons! First of all the smell of fresh pesto is beyond, and making it yourself is very easy! Second, everyone who I make this for absolutely falls in love with it! When I ask people what they would request me to make again, they always say this fresh basil pesto pasta! It’s such a golden recipe of mine that I always seem to go back to over and over and theres definitely a reason for that! The pesto is bright green, perfectly creamy but light. The flavours are balanced perfectly, it’s got that nutty taste from the toasted pine nuts, freshness and an earthy feel from the fresh basil and arugula, of course that cheesy parmesan flavour, and just the right amount of sea salt and lemon to finish it off! It’s everything you could want in a pesto pasta and more…

What You’ll Need

Once you have all your pesto ingredients together this fresh basil pesto pasta it so easy to make, but still to elevated at the same time! I’ve listed everything you’re going to be to make this pesto pasta below! If you don’t like pine nuts, you can easily swap them out for another type of nut, or just completely omit them! I’ve tried this both with toasted walnuts and pistachios and they were both delicious! I just love the classic pine nut pesto flavour! It’s just bomb! But totally feel free to have fun with it! I’m not really a cheese person lol, I never have been so I typically will do nutritional yeast instead of the parmesan just because I rarely have it in my house! It gives just as good flavour and give that cheesy taste! I did make this pesto with fresh parm and oh my it was so good I will admit so I would suggest if you want that super classic basil pesto go with the fresh parm for sure!
Fresh Basil Pesto Pasta
fresh basil
fresh arugula
pine nuts
olive oil
fresh lemon juice
fresh parm or nutritional yeast for vegan option
garlic cloves
salt & pepper
*ice cube
pasta of choice *saved pasta water
burrata cheese, red chili flakes for topping

Making the Fresh Basil Pesto Pasta

Once you have all your pesto ingredients, put them all together in a food processor or blender! Don’t forget to add your ice cube as well, this is what gives you that beautiful bright, vibrant green colour to your pesto pasta! Pulse together, scrapping down the sides in-between pulses! Taste test to see if you need more salt & pepper or another squeeze of lemon! Adjust to your personal liking! Once completely mixed and combined, place your pesto into a glass bowl or dish and set aside!
Cook your choice of pasta in salted water, and be sure to save at least 1 cup of your pasta water before straining your noodles! We will use this when we mix our pasta with the pesto to make it extra creamy and to get a beautiful coating of the pesto on the noddles! If you’re going to have left over pesto pasta after, heating it up the next day with a splash of pasta water in a sauce pan will help turn it back to its creamy and sauce-y state! So I always keep a little pasta water in the fridge if we have any leftover for the next day! Once your noodles are al-dente, strain and rinse them! Add a drizzle of olive oil to your noodles.
In a frying pan or pot over medium/low heat, add your desired amount of pesto, with your desires amount of pasta with a good splash of pasta water. Mix this together until the pasta is completely coated with sauce and is creamy! If you need to add a little more pesto or pasta water to thicken or thin it out do so! I always like to add a little butter, and salt and pepper here to! Dish and serve it warm right from here! I love to top mine with fresh burrata cheese, red chilli flakes and salt and pepper! You can add more fresh parm, a different kind of cheese, nuts – like pistachios, or eat as it! I like to have fun with it! I know you’re going to fall in love with this pesto, it’s so fresh, delicious and easy to make! It’s one of my staple recipes! I can’t wait for you to try it!
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Fresh Basil Pesto Pasta Recipe


Fresh Basil Pesto Pasta

Classic yet elevated fresh basil pesto pasta! Perfectly nutty, cheesy, creamy but incredible light and so flavourful! Balanced with fresh lemon juice, and of course sea salt and cracked pepper. You'll fall in love with this pesto, I promise…
Course Dinner
Cuisine Italian
Keyword Basil, Pasta, Pesto
Prep Time 20 minutes
Servings 5 people
Author eastongilowski

Ingredients

Fresh Basil Pesto

  • 1 cup packed basil leaves fresher the better
  • 1 cup packed baby arugula fresher the better
  • ¼ cup olive oil
  • ¼ cup fresh parmesan or nutritional yeast
  • cup toasted pine nuts or your choice of nut
  • 4 cloves garlic
  • 1 ice cube to get that vibrant green colour
  • squeeze of fresh lemon juice
  • salt & pepper to your preference – start with little then adjust

Pasta & Toppings

  • your choice of pasta
  • red chilli flakes
  • burrata cheese

Instructions

  • In a blender or food processor add in all your pesto ingredients. Pulse until well combined. Scrapping down the sides in-between pulses. Taste test and adjust salt and pepper, and lemon juice to your liking. Set aside
  • Cook your pasta in salted water, make sure to save at least 1 cup of pasta water to mix in and for leftovers. Drain and rinse pasta when al dente.
  • In a heated saucepan or frying pan add your desired amount of pesto and a good splash of pasta water. Mix this to get a creamy sauce, now add your pasta. Mix together until the pasta noodles are creamy and completely coated. You may have to add more pesto, or pasta water depending if you need the sauce thicker or thinner. Taste test and add salt and pepper if needed, or lemon juice.
  • Dish and serve warm from here. Top with olive oil, red chili flakes, and fresh burrata.

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