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A delicious, vegetarian pasta recipe packed with the bold, fresh flavors of homemade basil and walnut pesto. This easy-to-follow recipe will show you how to make creamy, restaurant-quality pesto pasta at home in just 30 minutes!
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Cuisine: Italian
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Why You’ll Love Making It
- Quick & Easy: Ready in just 30 minutes, making it a perfect weeknight meal.
- Customizable: You can swap walnuts for pine nuts or almonds, use a different pasta shape, or make it creamy with a splash of heavy cream.
- Rich & Flavorful: Fresh basil, garlic, parmesan, and olive oil come together to create a bold, aromatic pesto sauce that clings beautifully to pasta.
- Better Than Store-Bought: Homemade pesto tastes fresher and more vibrant than jarred versions, with no added preservatives.
Ingredients
- 200g penne pasta (about 2 cups – you can also use spaghetti or fusilli)
- 6 cups water (for boiling)
- 1 tablespoon salt (to enhance the pasta’s flavor)
- 2 cups fresh basil leaves (stems removed, packed tightly)
- ½ cup walnuts (adds richness; can substitute pine nuts or almonds)
- ¼ cup grated parmesan cheese (freshly grated for best flavor)
- ¼ cup extra virgin olive oil (smooth texture and deep flavor)
- 4 – 6 garlic cloves (adjust to taste; roasted garlic works too for a milder flavor)
- Salt and black pepper (to taste)
- 1 cup cherry tomatoes (halved, for a burst of freshness)
- 2 – 4 tablespoons heavy cream (optional, makes the sauce extra creamy)
- 1 tablespoon walnuts (coarsely chopped, for garnish)
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Instructions
Step 1: Cook the Pasta
Bring 6 cups of water to a rolling boil in a large saucepan over high heat. Add 1 tablespoon salt to the boiling water. Stir in 200g penne pasta and cook according to the package instructions (usually 8–10 minutes) until al dente—firm but cooked through. Before draining, reserve 1 cup of pasta water to help with the sauce later. Drain the pasta and transfer it to a large mixing bowl.
Step 2: Prepare the Basil Pesto
While the pasta is cooking, prepare the pesto. In a food processor, add basil leaves, walnuts, parmesan cheese, garlic, salt, and black pepper. Pulse a few times to break everything down, then slowly drizzle in ¼ cup extra virgin olive oil while blending. Stop to scrape the sides as needed and blend for no more than 1 minute to avoid bitterness. Taste and adjust seasoning if necessary. The pesto should be thick but smooth. Tip: If making in advance, store the pesto in an airtight container in the fridge with a layer of olive oil on top to prevent oxidation.
Step 3: Assemble the Pesto Pasta
Add the drained pasta to a large mixing bowl. Spoon in the prepared basil pesto and ¼ cup of reserved pasta water. Toss until the pasta is evenly coated. Add cherry tomato halves for freshness and a touch of sweetness. If using, pour in 2–4 tablespoons of heavy cream to make the sauce smooth and creamy. Toss everything together until well combined. If the pasta looks dry, add a little more reserved pasta water until the sauce clings perfectly to the pasta. Garnish with coarsely chopped walnuts and extra grated parmesan for a delicious finishing touch.
Step 4: Serve & Enjoy
Serve the pesto pasta immediately while warm. Pair with focaccia bread or garlic bread for a complete meal.
FAQs
Can I make the pesto ahead of time?
Yes! You can store homemade pesto in an airtight container in the refrigerator for up to 5 days. To prevent it from turning dark, pour a thin layer of olive oil over the top before sealing.
What can I substitute for walnuts?
If you don’t have walnuts, try using pine nuts (for a classic pesto flavor), almonds (for a slightly sweeter taste), or even cashews for a creamy texture.
