Description
This Vegetarian Pesto Pasta combines fresh basil, extra virgin olive oil, garlic, pine nuts, and Parmesan into a vibrant, creamy sauce tossed with perfectly cooked pasta. It’s a quick, flavorful, and comforting meatless dinner that comes together in just 25 minutes.
Ingredients
Scale
- 400 grams pasta (penne or fusilli)
- 2 cups fresh basil leaves (packed)
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves
- 1 tablespoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup cherry tomatoes (optional)
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Reserve 1 cup of pasta water, then drain the pasta.
- Toast pine nuts lightly in a dry pan until golden.
- Blend basil, pine nuts, garlic, salt, and pepper.
- Slowly pour in olive oil while blending until smooth.
- Add Parmesan and lemon juice and blend briefly.
- Toss pesto with warm pasta, adding reserved pasta water as needed.
- Serve immediately with extra Parmesan and fresh basil.
Notes
Toast the nuts for deeper flavor. Always use fresh basil for the best aroma and color. Store leftovers in the refrigerator for up to 3 days. Add a splash of olive oil when reheating to refresh the sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 15mg