Pesto pasta brings back memories of the 80s and 90s, a time when pesto sauce graced every restaurant menu, exuding gourmet flair. This dish remains a classic for a reason: when prepared correctly, it’s fresh, flavorful, and the simplest way to elevate a box of pasta into a satisfying meal. Using walnuts, fresh basil, garlic, Parmesan cheese, and high-quality olive oil, this vibrant green sauce can be made in just minutes.

The pesto can be prepared in advance (it remains fresh for a week in the fridge or a few months in the freezer), so all you have to do when dinner time arrives is boil the pasta. Spaghetti is my preferred choice, but virtually any pasta shape works wonderfully. Enjoy it as is, or enhance it with grilled chicken, shrimp, or slow-roasted cherry tomatoes. Pair with a simple Caprese salad and garlic bread, and dinner is ready.

• Walnuts: These add a rich, nutty flavor. Toast them for enhanced depth by baking at 350°F for 7-10 minutes.
• Garlic: Use fresh cloves for a bold taste, avoiding pre-minced varieties for the best flavor.
• Fresh Basil Leaves: Key for the sauce’s signature flavor and vibrant color. Use tender leaves and blend just until smooth.
• Extra Virgin Olive Oil: A high-quality oil ensures a silky texture and rich taste. Brands like Lucini and California Olive Ranch are recommended.
• Parmigiano-Reggiano: Adds saltiness and depth. Always choose genuine Parmigiano-Reggiano for the best results.
• Pasta: Any shape is fine, but long noodles like spaghetti cling well to the sauce.

Jump to the printable recipe for precise measurements

1. Prepare the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Don’t forget to reserve some cooking water!
2. Create the Pesto: Combine walnuts and garlic in a food processor; pulse until coarsely chopped. Add basil, salt, and pepper, then process until it forms a paste. Gradually add olive oil, blending until smooth. Stir in Parmigiano-Reggiano.
3. Combine: Drain the pasta, reserving a cup of cooking water. Return pasta to the pot, mixing in the pesto and ½ cup of cooking water. Adjust consistency as needed, then serve topped with additional cheese and basil.

FAQ

• Can I make pesto pasta ahead of time? Yes! You can prepare the pesto in advance and store it in the fridge or freezer.
• What type of pasta should I use? Any pasta shape works, but spaghetti and linguine are particularly great choices for their texture.
• How do I store leftover pesto? Store in an airtight container with a bit of olive oil on top to prevent oxidation.