Pesto Pasta
Pesto Pasta is a easy Italian recipe that serves 4. 450 calories per serving. Recipe by More Nick on YouTube.
Prep: 11 min | Cook: 12 min | Total: 33 min
Cost: $13.25 total, $3.31 per serving
Ingredients
- 2 cups Fresh Basil Leaves (packed, washed)
- 1/3 cup Pine Nuts (toasted)
- 2 cloves Garlic (peeled)
- 1/2 cup Parmesan Cheese (freshly grated)
- 1/2 cup Extra Virgin Olive Oil (good quality)
- 400 g Spaghetti Pasta (dry)
- 1 tablespoon Salt (for blanching water and pasta water)
- as needed cup Ice (for ice bath)
Instructions
Blanch the Basil
Bring a large pot of water to a rolling boil, add 1 Tbsp salt (like the ocean). Drop the basil leaves in for about 15 seconds, then immediately transfer them to a bowl of ice water to stop cooking. Pat the leaves dry with a kitchen towel.
Time: PT3M
Temperature: 100°C
Toast the Pine Nuts
Heat a skillet over medium heat, add the pine nuts and stir constantly until they turn golden and fragrant, about 5 minutes. Transfer to a plate to cool.
Time: PT5M
Temperature: medium heat
Blend the Pesto
In a blender, combine the blanched basil, toasted pine nuts, peeled garlic cloves, and grated Parmesan. While blending, slowly drizzle in the olive oil until the mixture becomes a smooth, glossy sauce.
Time: PT3M
Cook the Pasta
Bring another large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (usually 10‑12 minutes). Reserve ½ cup of pasta water, then drain the pasta in a colander.
Time: PT12M
Temperature: 100°C
Toss Pasta with Pesto
Return the drained pasta to the pot or a large bowl. Add the fresh pesto and toss to coat, adding a little reserved pasta water if needed to loosen the sauce.
Time: PT3M
Serve
Plate the pasta, garnish with extra grated Parmesan and a few toasted pine nuts if desired. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Can be made vegan by omitting Parmesan and using nutritional yeast
Allergens: Tree nuts (pine nuts), Dairy (Parmesan), Gluten (wheat pasta)
Ingredient Substitutions
- Instead of Fresh Basil Leaves: spinach, arugula
- Instead of Pine Nuts: walnuts, almonds
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
- Instead of Extra Virgin Olive Oil: grapeseed oil, avocado oil
- Instead of Spaghetti Pasta: linguine, fettuccine, gluten‑free pasta
Equipment Needed
- Large Pot
- Colander
- Blender
- Skillet
- Mixing Bowl
- Kitchen Towel
- Tongs (optional)
- Measuring Cups
Critical Steps — Do Not Skip
- Blanch the basil quickly to retain bright color
- Toast pine nuts until golden for flavor
- Blend pesto while slowly adding oil to create an emulsion
- Cook pasta al dente; overcooked pasta will become mushy
Chef Tips from the Video
- Use fresh, fragrant basil for the brightest flavor
- Toast pine nuts just until golden – they become bitter if burnt
- Reserve pasta water before draining; the starch helps bind the sauce
Troubleshooting
Pesto is too thick
Add a little more olive oil or reserved pasta water until desired consistency is reached
Pesto is watery or separates
Blend longer and add more cheese or nuts; ensure oil is added slowly
Pasta is overcooked
Cook pasta al dente next time and use a timer; if already overcooked, quickly rinse under cold water to stop cooking
Storage
Refrigerator: Pesto keeps 5 days in an airtight container; cover surface with a thin layer of olive oil to prevent oxidation
Freezer: Freeze pesto in ice‑cube trays, transfer to a zip‑top bag; lasts up to 2 months
Room temperature: Do not store pesto at room temperature for more than 2 hours
Make-Ahead Tips
- Pesto can be prepared up to 3 days ahead and stored in the fridge
- Freeze extra pesto in portion‑size bags for later use
Frequently Asked Questions
What is the cultural significance and history of homemade pesto pasta in Italian cuisine?
Pesto originates from the Ligurian region of north‑west Italy, especially the city of Genoa. Traditionally it was made with local basil, pine nuts, garlic, cheese, and olive oil and tossed with trofie or trenette pasta, embodying the Mediterranean emphasis on fresh herbs and olive oil.
What are the traditional regional variations of pesto in Italian cuisine?
In addition to classic Genovese pesto, northern Italy features pesto alla Siciliana with tomatoes and almonds, while the south offers pesto rosso with sun‑dried tomatoes. Some families add a touch of lemon zest or use walnuts instead of pine nuts.
How is authentic pesto traditionally served in Liguria, Italy?
Authentic Ligurian pesto is traditionally tossed with trofie or trenette pasta and finished with a drizzle of extra‑virgin olive oil and a sprinkling of grated Parmigiano‑Reggiano. It is often served as a first course during spring and summer.
What occasions or celebrations is pesto pasta traditionally associated with in Italian culture?
Pesto pasta is a staple for family gatherings, especially during the basil harvest in late spring. It also appears on festive tables for holidays like Ferragosto and regional festivals celebrating local produce.
What other Italian dishes pair well with homemade pesto pasta?
Pesto complements grilled fish, roasted chicken, and vegetable dishes such as sautéed zucchini or roasted tomatoes. A simple arugula salad with lemon vinaigrette balances the richness of the pesto sauce.
What are the authentic traditional ingredients for pesto versus acceptable substitutes?
Traditional pesto uses fresh Genovese basil, pine nuts, garlic, Parmigiano‑Reggiano, Pecorino Romano, and extra‑virgin olive oil. Acceptable substitutes include walnuts or almonds for pine nuts, Pecorino or nutritional yeast for cheese, and spinach for basil in a pinch.
What are the most common mistakes to avoid when making homemade pesto pasta?
Common errors include over‑blanching the basil (which dulls the color), burning the pine nuts, adding oil too quickly which prevents emulsification, and overcooking the pasta which makes the dish mushy.
Why does this pesto recipe use a blender instead of a mortar and pestle?
A blender speeds up the emulsification of oil with the basil and nuts, producing a smooth sauce quickly. A mortar and pestle yields a more rustic texture but requires more effort and time, which the video’s fast‑paced style avoids.
Can I make homemade pesto ahead of time and how should I store it?
Yes, pesto can be prepared up to three days in advance. Store it in an airtight container, covering the surface with a thin layer of olive oil to prevent oxidation, and keep it refrigerated. For longer storage, freeze in ice‑cube trays.
What does the YouTube channel More Nick specialize in?
The YouTube channel More Nick focuses on quick, approachable home‑cooking videos that often feature playful commentary and simple, family‑friendly recipes like this homemade pesto pasta.
How does the YouTube channel More Nick's approach to Italian cooking differ from other Italian cooking channels?
More Nick emphasizes speed and humor, delivering concise tutorials with minimal equipment, whereas many Italian channels prioritize traditional techniques and longer, more detailed explanations. This results in a fast‑track, relatable style for busy home cooks.
Last updated: August 26, 2026
