Basil Pesto Pasta Recipe
Basil Pesto Pasta Recipe is a easy Italian recipe that serves 2. 450 calories per serving. Recipe by Chef Jack Ovens on YouTube.
Prep: 7 min | Cook: 13 min | Total: 30 min
Cost: $3.47 total, $1.74 per serving
Ingredients
- 2 cloves Garlic (peeled)
- 15 g Parmesan Cheese (freshly grated)
- 15 g Pine Nuts (untoasted (optional: toast for deeper flavor))
- 45 g Fresh Basil Leaves (includes small stems, washed)
- 3 tbsp Extra Virgin Olive Oil (good quality)
- 1 tsp Sea Salt (for pesto seasoning)
- 1 tbsp Sea Salt (for pasta water)
- 0.25 tsp Ground Black Pepper (freshly ground)
- 250 g Spaghetti (or any pasta of choice)
- 250 ml Reserved Pasta Water (approximately 1 cup, saved after cooking)
- to taste g Parmesan Cheese (for topping, freshly grated)
- to garnish g Fresh Basil Leaves (torn, for garnish)
- to drizzle tbsp Extra Virgin Olive Oil (optional, for finishing)
Instructions
Boil Water
Fill a saucepan three‑quarters full with water, place over high heat, and bring to a rolling boil.
Time: PT5M
Blend Garlic, Cheese, and Pine Nuts
Add the peeled garlic cloves, 15 g grated Parmesan, and 15 g pine nuts to the blender. Blitz for about 20 seconds until just combined.
Time: PT1M
Add Basil and Seasonings
Add the 45 g fresh basil leaves, 3 tbsp extra‑virgin olive oil, 1 tsp sea salt, and ¼ tsp ground black pepper. Blend until smooth with no large basil chunks, scraping down the sides as needed.
Time: PT1M
Cook the Pasta
Add the 250 g spaghetti to the boiling water, stir immediately to prevent sticking, and cook according to package directions (about 11 minutes) for al dente.
Time: PT11M
Temperature: boiling
Reserve Pasta Water
Using a ladle or measuring cup, scoop out 250 ml (1 cup) of the hot pasta water and set aside.
Time: PT1M
Drain the Pasta
Remove the saucepan from heat, pour the pasta into a colander, and let it sit for 2 minutes to steam off excess water.
Time: PT2M
Combine Pasta and Pesto
Transfer the drained pasta to a large mixing bowl. Add the prepared basil pesto and ¼ cup (≈60 ml) of the reserved pasta water. Toss gently until every strand is evenly coated.
Time: PT2M
Plate and Finish
Twist the coated pasta into a serving bowl for height, then top with extra grated Parmesan, torn basil leaves, a crack of black pepper, and a drizzle of extra‑virgin olive oil.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Can be made vegan by substituting cheese with nutritional yeast and using a nut‑free pesto.
Allergens: Dairy (Parmesan cheese), Tree nuts (pine nuts), Gluten (wheat pasta)
Ingredient Substitutions
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
- Instead of Pine Nuts: Walnuts, Almonds
- Instead of Fresh Basil Leaves: Spinach (different flavor)
- Instead of Extra Virgin Olive Oil: Avocado oil, vegetable oil
- Instead of Sea Salt: Kosher salt (1 tsp)
- Instead of Sea Salt: Kosher salt (1 tbsp)
- Instead of Ground Black Pepper: White pepper
- Instead of Spaghetti: Linguine, Fettuccine, gluten‑free pasta
- Instead of Reserved Pasta Water: Warm water with a pinch of salt
- Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast
- Instead of Fresh Basil Leaves: None
- Instead of Extra Virgin Olive Oil: None
Equipment Needed
- Saucepan
- Blender
- Measuring Spoons
- Kitchen Scale
- Colander
- Large Mixing Bowl
- Serving Bowl
- Tongs or Pasta Fork
- Ladle (optional)
Critical Steps — Do Not Skip
- Boiling the water with salt for proper pasta seasoning.
- Blending the pesto just until smooth to avoid darkening the basil.
- Adding the pesto after the pasta is removed from heat.
- Using reserved starchy pasta water to emulsify the sauce.
Chef Tips from the Video
- Toast pine nuts lightly for a richer, nuttier flavor.
- Use the freshest possible basil; the aroma fades quickly.
- Reserve more than 1 cup of pasta water if you prefer a looser sauce.
Troubleshooting
Basil turns dark green or black.
Add the pesto after the pasta is removed from heat and avoid over‑blending. Use chilled water for the blender if needed.
Pesto is too thick.
Thin with a little more reserved pasta water or extra olive oil until the desired consistency is reached.
Pasta sticks together.
Stir the pasta immediately after adding to boiling water and add a splash of olive oil to the cooking water if needed.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently and add a splash of olive oil to revive texture.
Freezer: Not recommended; freezing can cause the basil to turn black and affect flavor.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Pesto can be prepared up to 3 days in advance; store in a small jar with a thin layer of olive oil on top to prevent oxidation.
- If making ahead, keep pasta and pesto separate and combine just before serving.
Frequently Asked Questions
What is the cultural significance and history of basil pesto pasta in Italian cuisine?
Basil pesto, or pesto alla genovese, originates from Liguria in north‑west Italy and was traditionally made with a mortar and pestle. It became popular nationwide as a quick sauce for pasta, embodying the Italian values of simplicity, fresh ingredients, and regional pride.
What are the traditional regional variations of basil pesto pasta in Italy?
In Liguria the classic version uses pine nuts, Parmesan, garlic, olive oil, and fresh basil. In the south, walnuts or almonds may replace pine nuts, and Pecorino Romano can be used instead of Parmesan, creating subtle flavor shifts while keeping the same technique.
How is basil pesto pasta traditionally served in Italy?
It is typically served as a first course (primo) with a drizzle of extra‑virgin olive oil, a sprinkling of grated cheese, and sometimes a few fresh basil leaves for garnish. It is enjoyed hot, right after mixing, to preserve the bright green color.
On what occasions or celebrations is basil pesto pasta traditionally enjoyed in Italian culture?
Basil pesto pasta is a staple for everyday family meals but also appears at casual gatherings, picnics, and summer festivals where fresh herbs are abundant. Its quick preparation makes it a favorite for impromptu dinner parties.
What authentic ingredients are essential for traditional basil pesto pasta versus acceptable substitutes?
Authentic pesto calls for fresh basil, pine nuts, Parmesan (or Pecorino), garlic, sea salt, and extra‑virgin olive oil. Acceptable substitutes include toasted walnuts for pine nuts, nutritional yeast for cheese in vegan versions, and spinach for basil when basil is out of season, though flavor changes.
What other Italian dishes pair well with basil pesto pasta?
A simple green salad with lemon vinaigrette, grilled chicken or fish, and a glass of crisp white wine such as Vermentino complement the bright flavors of pesto pasta. For a full Italian meal, follow with a light tiramisu or gelato.
What are the most common mistakes to avoid when making basil pesto pasta at home?
Common errors include over‑blending the pesto, which can oxidize the basil; adding the pesto to boiling pasta, which turns the sauce black; and not reserving enough starchy pasta water, which makes the sauce crumbly. Follow the steps to add pesto after the pasta is off the heat and use reserved water to emulsify.
Why does this basil pesto pasta recipe add the pesto after the pasta is removed from heat?
Adding the pesto while the pasta is still boiling can cause the delicate basil pigments to oxidize, turning the sauce dark and bitter. Mixing the pesto off the heat preserves its vibrant green color and fresh flavor.
Can I make the basil pesto ahead of time and how should I store it?
Yes, the pesto can be prepared up to three days in advance. Store it in an airtight jar, covering the surface with a thin layer of olive oil to limit air exposure. Keep it refrigerated and bring to room temperature before mixing with pasta.
What does the YouTube channel Chef Jack Ovens specialize in?
The YouTube channel Chef Jack Ovens specializes in straightforward, budget‑friendly home cooking tutorials that focus on classic comfort foods, quick weeknight meals, and technique‑focused tips for everyday cooks.
How does the YouTube channel Chef Jack Ovens' approach to Italian cooking differ from other Italian cooking channels?
Chef Jack Ovens emphasizes simplicity, minimal equipment, and cost‑effective ingredient choices while still honoring authentic flavors. Unlike some channels that use elaborate setups, he shows how to achieve restaurant‑quality results with everyday pantry items and basic kitchen tools.
Last updated: August 26, 2026
