This easy Pasta al Pesto is a classic Italian dish that comes together in just 15 minutes using a handful of fresh, simple ingredients. It’s perfect for cozy weeknight dinners or quick lunches when you want something satisfying without the fuss. This version features homemade pesto sauce made from fresh basil, garlic, olive oil and cashews. Once you’ve tried it, you’ll agree it’s far better than any store-bought version!
Pesto is one of those incredibly versatile sauces I always come back to. It's so flavorful that I love using it in all kinds of dishes, like this Summer Pasta Salad, or as a topping on this Loaded Cheese Corn Toast. In Italy, pesto is traditionally served with different pasta shapes like trofie, trenette, or linguine. For this simple pesto pasta recipe, I’ve used linguine, one of my favorite pasta types to enjoy with pesto!
More about Pasta Al Pesto
The term Pasta al Pesto (or Pasta el Pesto, depending on the dialect) simply means "pasta with pesto" in Italian. Pesto is often referred to as Pesto alla Genovese, a nod to its origins in the Genoa region of Italy. Typically, pesto is made with a few key ingredients: fresh Genovese basil, pine nuts, parmesan cheese, garlic, and good-quality olive oil - all blended into a rich, fragrant sauce.
Traditionally, Genovese pesto is made using a pestle and mortar, where the ingredients are ground together by hand to create a paste. While that method brings out a beautifully delicate texture and depth, this recipe takes a more practical approach. It’s not the most traditional version, but it captures the essence and fresh flavors of classic pesto with less effort, making it perfect for busy days when you still want something homemade and delicious!
FUN FACT!
The name pesto comes from the Italian word pestare, which means "to pound" or "to crush"!
Why you’ll love this pesto pasta recipe
- Beauty in simplicity: This dish shows that a few good-quality ingredients can go a long way. With a few simple ingredients like fresh basil and a handful of pantry staples, you get a delicious and comforting meal.
- Contains healthy fats: The cashews and olive oil in this recipe are packed with healthy fats that will keep you satisfied and sustain your energy throughout the day.
- Perfect for get-togethers: This recipe comes together so easily, so it’s the perfect meal to cook when having a few friends over or for the whole family. It’s also easy to make in bulk.
- Meal-prep friendly: Make a batch of pesto ahead of time and you’ve got the base for the perfect weeknight meal.
- Ready in 15 minutes: If you’re in a hurry or are tired after a long day, this is the perfect quick dinner to satisfy your craving.
Ingredients you’ll need
This is a basic recipe that needs just a few ingredients.
- Pasta: I used whole wheat linguine pasta because it's nuttier than white pasta. Linguine is the most commonly used, but all types of pasta work here.
- Fresh Basil: This is what gives the pesto it’s bold flavor, don’t be afraid to pack it in! Be sure to use only the leaves and remove the stems for the best flavor.
- Cashew: Traditional pesto uses pine nuts, but I use cashews because of their creamy texture and nutty flavor. You can use pine nuts or walnuts too (reduce the amount to ¼ cup if replacing the cashews).
- Garlic: Brings out a lot of flavor. I use 2 cloves, but you can use more or less depending on your preferences.
- Extra Virgin Olive Oil: A good quality extra-virgin olive oil goes a long way, don’t be afraid to use too much! It’s a crucial element of the pesto for texture and flavor. For best results try to use olive oil, other oils like canola or coconut won’t work as well for this recipe.
- Vegetarian Parmesan: Parmesan cheese (known as parmigiano reggiano in Italy), is a traditional element of pesto, but I buy the vegetarian version since it contains rennet (an animal-based enzyme). You can also use Grana Padano, or Pecorino Romano cheese.
- Fresh Lemon Juice: For some freshness and balance in the pesto! For an extra touch, adding lemon zest will also elevate this pesto.
Now that you have your ingredients ready, let’s get cooking!
How to make this classic Italian Pasta Dish:
For the full recipe card, please scroll to the bottom of this post.
Step 1: Bring a large pot of salted water to a boil on medium heat and cook the linguine according to the package instructions to al dente (usually 8-11 minutes depending on the pasta). Reserve a small cup of pasta water before draining.
Step 2: I use a blender for this recipe as I don’t have a food processor. But both work well!
If using a blender, add all the ingredients and pulse in intervals of 5-10 seconds until you get a smooth paste with some small chunky pieces. You don’t want it to be completely smooth, so go in shorter intervals to better control the texture.
If you use a food processor, add the basil, cashews, garlic, lemon juice, parmesan. Pulse until finely chopped.
Then, while the processor is running, slowly add the olive oil until you form a uniform paste with some small chunks. Season with salt and black pepper.
Step 3: Once the cooked pasta is drained and placed in a large bowl or back in the pot, add about half of the pesto to begin with, and about 3 tablespoon of the pasta cooking water.
Step 4: Stir with tongs until well combined. Then adjust the pesto according to your preference.
Serve the warm pasta immediately and top with red pepper flakes, cherry tomatoes, parmesan cheese and fresh basil leaves before serving if desired!
Extra tips and variations
Top with other veggies. I like to add other veggies on top of the pasta for added nutrition in this recipe. Green beans or boiled potatoes are commonly added to pesto dishes in Italy. Try adding sun-dried tomatoes instead of cherry tomatoes for more umami!
For a budget-friendly version. Try switching out part of the cashews for sunflower seeds or pumpkin seeds to make this more budget-friendly. I know cashews can be pricey!
Make it vegan. If you want to make this recipe vegan, be sure to use an egg-free pasta. You can omit the parmesan cheese and replace it with nutritional yeast or vegan parmesan cheese to give the cheesy flavor.
Make the pesto your own. Pesto is such a versatile sauce that you can add almost any ingredient to make it your unique way! Try adding fresh spinach instead of basil for a nutritional boost. Sun-dried tomatoes or roasted red peppers make this a delicious red pesto. You can even add avocado for a creamier pesto!
Add a boost of protein. Try adding some chickpeas or cannellini beans for added protein, or use a high-protein bean or lentil pasta. For a bigger protein boost, you can even add some fried tempeh pieces!
Serving ideas!
Pesto pasta tastes great and is already satisfying on its own. But if you're planning a gathering or want a bigger meal, you can serve this pesto pasta dish alongside some roasted vegetables, garlic bread or even a refreshing side salad!
FAQs
Yes, just replace the pasta with gluten-free pasta and you're good to go!
Yes! You don't need to heat it as pesto is best enjoyed raw. When you stir the pesto into the hot pasta, it will heat the pesto enough with its residual heat.
Sometimes using a high-speed blender can blend the ingredients too quickly and make the sauce thicker. This is not a problem, if your pesto is too thick or dry, try adding a drizzle more olive oil or some more pasta water to thin it out a little bit. For improving flavor, try adding more parmesan, salt and pepper - these enhance the taste. More lemon juice and zest will also help top it all off!
Before storing the pesto in the fridge, try adding a drizzle of olive oil or lemon juice on top of the pesto to help keep it green for longer.
Storage Tips
If you have leftover pasta al pesto, store it in an airtight container and consume within 2-3 days. Reheat in a pot on stovetop or in the microwave with a splash of water until well heated.
If you want to make a batch of the homemade pesto and freeze it for future use, you can portion it out into ice cube trays or store in a container and freeze for up to 6 months!
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Easy Pasta al Pesto Recipe (Linguine with Basil Pesto)
Equipment
- high-speed blender or food processor
Ingredients
- 320 g uncooked pasta I use whole wheat Linguine
- 2.5 cup fresh basil leaves packed
- ½ cup cashews
- 1 tablespoon fresh lemon juice
- 2 cloves garlic
- ⅓ cup vegetarian parmesan grated optional
- ½ cup extra-virgin olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Bring a large pot of salted water to a boil on medium heat and cook the pasta according to the package instructions to al dente (usually 8-11 minutes depending on the pasta). Reserve a small cup of pasta water before draining.
- I use a blender for this recipe as I don’t have a food processor. But both work well! If using a blender, add all the ingredients and pulse in intervals of 5-10 seconds until you get a smooth paste with some small chunky pieces. You don’t want it to be completely smooth, so go in shorter intervals to better control the texture. If you use a food processor, add the basil, cashews, garlic, lemon juice, parmesan. Pulse until finely chopped. Then, while the processor is running, slowly add the olive oil until you form a uniform paste with some small chunks. Season with salt and black pepper.
- Once the cooked pasta is drained and placed in a large bowl or back in the pot, add about half of the pesto to begin with, and about 3 tablespoon of the pasta cooking water.
- Stir with tongs until well combined. Then adjust the pesto according to your preference.
- Serve the warm pasta immediately and top with red pepper flakes, cherry tomatoes, parmesan cheese and fresh basil leaves before serving if desired!
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