Easy Pesto Pasta

Hi there, food lover! 👋 Ready to whip up something fresh, simple, and absolutely delicious? 🌿✨ Today we’re making an Easy Pesto Pasta, a traditional Italian favorite that brings the taste of summer right to your table — no matter the season! This dish is beloved for its bright green color, aromatic herbs, and irresistible flavor that comes together in minutes. Perfect for busy weeknights, quick lunches, or even a last-minute dinner with friends, this recipe is as effortless as it is comforting.

Pesto, originating from Genoa in Northern Italy, is traditionally made by hand using a mortar and pestle (the word “pesto” actually means “to pound” in Italian!). The blend of fragrant basil, sharp Parmesan, rich pine nuts, and smooth olive oil creates a sauce that’s as vibrant as it is versatile. Whether you toss it with spaghetti, penne, or fusilli, this recipe guarantees that each strand of pasta will be coated in pure, garlicky, herby goodness. 😋

So grab your blender, a handful of fresh basil, and let’s create a beautiful bowl of green gold together! 🌿💚

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🛒 Ingredients

For the Pesto Sauce:

• 2 cups fresh basil leaves (packed) 🌿
• 1/3 cup pine nuts (or walnuts for a budget-friendly twist)
• 2 cloves garlic
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• Salt and black pepper, to taste
• Juice of 1/2 lemon (optional for brightness 🍋)

For the Pasta:

• 12 oz spaghetti, linguine, or penne
• 1/2 cup reserved pasta water
• 1 tbsp olive oil
• Extra Parmesan and basil leaves for garnish

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👩‍🍳 Step-by-Step Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of the pasta water before draining.
2. Make the Pesto:
   While the pasta cooks, prepare the pesto. In a food processor or blender, combine basil leaves, pine nuts, garlic, and Parmesan cheese. Pulse several times until the ingredients are finely chopped.
3. Add Olive Oil:
   With the motor running, slowly drizzle in the olive oil. Continue blending until the mixture is smooth and creamy. Season with salt, pepper, and lemon juice if desired.
4. Toss It Together:
   Place the drained pasta in a large bowl. Add the pesto sauce and a splash of the reserved pasta water. Toss everything gently until the pasta is evenly coated and glossy. Add more water if needed for a silky texture.
5. Finish and Serve:
   Drizzle a little olive oil on top, sprinkle with extra Parmesan, and garnish with fresh basil leaves. Serve immediately and enjoy that fresh, garlicky aroma filling your kitchen! 🌿🍝

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🥗 Nutritional Information

⏰ Prep Time: 10 minutes
🔥 Cooking Time: 10 minutes
⏳ Total Time: 20 minutes
🍽️ Servings: 4

⚡ Calories per serving: ~420

• Fat: 20g
• Saturated Fat: 4g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Sodium: 260mg
• Sugar: 2g

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💚 A Little Tradition & a Tip

Authentic Genovese pesto is made with a marble mortar and wooden pestle — this slow grinding releases essential oils from the basil and gives a deeper flavor. But don’t worry, a food processor does the job beautifully when time is tight! 😉

For extra creaminess, try adding a tablespoon of ricotta or a splash of cream before serving. Or for a dairy-free version, replace Parmesan with nutritional yeast — still rich, cheesy, and absolutely delicious! 🌱

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Bon appétit and happy cooking! 👩🍳🍽️