Delicious Homemade Basil Pesto Pasta: A Fresh Family Favorite Recipe
There’s nothing quite like a meal that captures the essence of freshness, and this Basil Pesto Pasta truly delivers! I’m delighted to share that this vibrant dish has officially claimed its spot as a top family favorite in our home. The moment you taste the bright, aromatic flavors of homemade basil pesto, you’ll feel instantly refreshed and revitalized. This is precisely why I prioritize using fresh, organic ingredients whenever possible. If you’re fortunate enough to have your own garden, you know the unparalleled joy of harvesting your own herbs – a true blessing that elevates any dish.
For this particular recipe, I embarked on a mission for ultimate freshness, procuring four small basil plants. From these, I gathered a generous three cups of fragrant basil leaves. Having fresh basil on hand in my kitchen is a game-changer; its versatility is incredible, and it infuses any meal with a wonderfully aromatic depth. Alongside basil, fresh parsley holds a special place in my heart. I incorporated a few sprigs of parsley into the pesto for an added layer of herbal complexity. Both basil and parsley also double as fantastic garnishes, providing a pop of color and an extra burst of flavor when sprinkled over the finished plate.
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Fresh Ingredients for Delicious Basil Pesto Pasta
Basil Pesto Pasta Recipe
3.6 from 35 votes
Cuisine: Italian
Difficulty: Easy
3
servings
15
minutes
20
minutes
Ingredients for Fresh Basil Pesto Pasta
- For the Pasta:
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2 cups 2 pasta, cooked according to package instructions (be sure to salt the pasta water generously for flavor)
- For the Pesto:
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3 cups 3 fresh basil leaves, packed
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1/2 cup 1/2 fresh parsley, packed
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2 tablespoons 2 garlic powder (or 2 fresh garlic cloves)
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1/4 cup 1/4 cashews or pine nuts
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1/2 cup 1/2 extra virgin olive oil
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1 teaspoon 1 salt, or to taste
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1 teaspoon 1 black pepper, freshly ground, or to taste
- For the Cherry Tomatoes and Serrano Pepper:
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2 tablespoons 2 olive oil
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1/2 cup 1/2 cherry tomatoes, sliced in half
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1/2 1/2 serrano pepper, finely diced (seeded if desired for less heat)
Step-by-Step Directions for Basil Pesto Pasta
- Prepare the Pesto: To a blender or food processor, add the fresh basil leaves, parsley, garlic powder (or fresh garlic), cashews or pine nuts, half a cup of olive oil, salt, and pepper. Blend until all ingredients are well combined and a smooth, vibrant green sauce forms. If the pesto is too thick, add a tablespoon or two of extra olive oil or a splash of pasta water. Set the freshly made pesto aside.
- Sauté the Vegetables: Next, in a large non-stick skillet, heat two tablespoons of olive oil over medium-high heat. Add the halved cherry tomatoes and the finely diced serrano pepper. Cook them together for about 3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices, and the pepper is fragrant. Be careful not to let them burn.
- Combine and Toss: Reduce the heat to low. Add the fresh basil pesto to the skillet with the cooked tomatoes and pepper. Then, add the cooked pasta. Toss everything gently but thoroughly until every strand of pasta is beautifully coated in the rich green pesto sauce.
- Serve and Garnish: Plate the pasta immediately. Garnish generously with a few fresh basil leaves or a sprinkle of chopped parsley, if desired. Serve warm and enjoy this incredibly flavorful meal!
Chef’s Notes & Tips
- For an extra kick, I prefer to keep the seeds in my serrano pepper, which adds a delightful and noticeable spice to the pesto sauce. If you prefer a milder flavor, feel free to remove the seeds before dicing. You can also substitute with a milder chili or a pinch of red pepper flakes.
- To achieve the best flavor, always salt your pasta water generously before cooking. This seasons the pasta from the inside out, making your entire dish more delicious.
- While this recipe doesn’t call for Parmesan, a sprinkle of freshly grated Parmesan or Pecorino Romano cheese stirred into the finished pasta, or served tableside, can add a wonderful salty, umami depth traditional to Italian pesto.
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Fresh Parsley, Cherry Tomatoes, Serrano Pepper and Fusilli Pasta -
Fresh Homemade Pesto
Beyond the delightful aroma and taste, my favorite part of preparing this meal has always been the act of gently peeling the fresh basil leaves from their stems. It’s a simple pleasure that often transports me back to my childhood summers, visiting an older friend’s garden. I would watch her meticulously tend to her plants, moving with a diligent yet peaceful grace, ensuring every leaf and flower was cared for. The memory evokes a sense of deep calm and mindfulness – how therapeutic that looked! Indeed, a carefully nourished plant invariably leads to a truly nourishing meal, a cycle of care and delicious reward.
The pesto itself is the heart and soul of this dish. With the right combination of ingredients, you simply can’t go wrong. While traditional Italian pesto often uses pine nuts and Parmesan cheese, this recipe offers a delicious, slightly simpler version. For your nuts, stick to either high-quality cashews or pine nuts; both offer a wonderful creaminess and subtle flavor that complements the fresh herbs. And of course, don’t forget your foundational seasonings: good quality garlic powder (or fresh garlic for a sharper kick), salt, and freshly ground black pepper are essential to bring out the best in your pesto.
When you’re sautéing your cherry tomatoes and serrano pepper, remember to keep the heat on a low to medium setting. This allows the tomatoes to soften and release their sweet juices without burning, and the pepper to become fragrant without becoming bitter. Once they’re perfectly tender, reduce the heat and then, and only then, add your freshly blended pesto, followed by the cooked pasta. My preference is to add the sauce just before the pasta, ensuring I can thoroughly coat every single piece for maximum flavor. Gently toss everything together until the pasta is glistening with the vibrant green sauce. The goal is to emulsify the sauce slightly with the residual heat and moisture from the pasta, creating a silky texture.
One little-known fact about me is my deep love for travel. Cooking up exquisite pasta dishes like this Basil Pesto Pasta frequently ignites my dreams of visiting Italy. It’s a fun fact, and perhaps not a coincidence, that pesto actually originated in the Liguria region of Italy! While I’ve yet to experience the wonders of Europe, I’ve always planned for Italy to be a definite stop on my itinerary. Who knows, perhaps I’ll even fall so deeply in love with the culture and cuisine that I’ll want to move there! Especially if the authentic Italian pesto and pastas are as sublime as I’ve heard they are!
If you happen to have any leftover pesto sauce – though that’s a rare occurrence in my kitchen! – there are so many creative ways to enjoy it. Pesto isn’t just for pasta! It makes an incredible spread for sandwiches, adding a gourmet touch to your lunch. You can dollop it generously on top of a baked potato, stir it into scrambled eggs, or even use it as a vibrant base for a homemade pizza. Imagine the taste of that! The possibilities for utilizing this versatile green gold are truly endless.
This dish is also a feast for the eyes. The mere sight of that brilliantly green sauce, once everything is blended and tossed, brings a unique and exciting twist to any dinner table. As someone who often makes traditional red sauces, switching things up with a fresh pesto provides a wonderful variety for my family and me. It sparks conversation and adds a dash of culinary adventure to our weeknight meals, making dinner more than just food – it becomes an experience.
This Basil Pesto Pasta recipe stands out for its simplicity, requiring a minimal number of different seasonings, which makes it incredibly straightforward to prepare. If you’re searching for a delightful and vibrant dish to complement a special occasion like Easter dinner, or simply a quick weeknight meal, this would be a perfect and refreshingly light addition to your menu. Remember that two cups of pasta typically serves about three people as a main course, so if you’re planning to cook for a larger gathering, you’ll definitely want to scale up the ingredients accordingly to ensure everyone gets a generous portion.
To complete this already satisfying meal, pair it with a crusty slice of artisanal bread for soaking up every last drop of that incredible pesto sauce, or a crisp side salad dressed with a light vinaigrette. Trust me when I say your family and guests will be utterly delighted and thoroughly satisfied. This easy Basil Pesto Pasta recipe is more than just food; it’s an experience of fresh flavors, simple joys, and wholesome goodness. Enjoy every flavorful bite!