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Basil Pesto Pasta

Serves 4
30 mins
550 Kcal
Taste how fresh and vibrant the flavours of our Basil Pesto Pasta are. This Italian classic is a simple yet full-of-character dish. A perfect representation of this pasta dish is when pasta is cooked just right, covered by a luscious pesto sauce made from fresh basil, garlic, pine nuts, Parmesan cheese, and high-quality olive oil. Thus, it is a creamy, fragrant dish with a perfect balance between earthy basil and nutty richness. It's herbaceous garlic heaven with just enough cheese richness at the right point to send savoury richness into the scene in perfect comfort fare for any occasion: whip it up for a quick weeknight dinner, a comforting lunch, or as a crowd-pleasing dinner. This Basil Pesto Pasta is very versatile-you can add grilled chicken, shrimp, or roasted vegetables to give that extra oomph that will make it into a complete meal. Garnish with more freshly grated Parmesan and a few basil leaves for that perfect finish. Whether you're a pesto enthusiast or new to this delicious sauce, this Basil Pesto Pasta recipe will become a staple in your kitchen, delivering an authentic taste of Italy with every bite.

Ingredients required for Basil Pesto Pasta

  1. 2 cup basil leaves
  2. 500 gms pasta
  3. 3 garlic
  4. Pepper
  5. 1 tbsp olive oil
  6. Salt
  7. 1/2 cup parmesan

Cooking steps for Basil Pesto Pasta

  1. 1
    To make this recipe of basil pesto pasta, bring a big pot of salty water to a boil. Think of it as ocean-level salty—this step seasons your pasta from the inside out, making a difference in the final dish.
  2. 2
    Once the water's bubbling, toss in 500g of pasta—penne or spaghetti, your call. Let it cook for 8-10 minutes until it hits that perfect al dente texture. You want it firm but not undercooked.
  3. 3
    Drain it, set it aside, and let's move on to the star of the show: the pesto.
  4. 4
    Grab a blender or food processor and pack in 2 cups of fresh basil leaves. Add three cloves of garlic, 1/4 cup of pine nuts, 1/2 cup of grated Parmesan cheese, and a pinch of salt.
  5. 5
    Pulse everything until it starts to hold together in a thick, crumbly mix.
  6. 6
    Now comes the olive oil magic. With the blender running, slowly drizzle in 1/2 cup of olive oil. Go slow—you're aiming for that velvety, smooth consistency. Add more oil if it feels too thick, and taste-test for salt. Remember, Parmesan has some saltiness already, so don't overdo it.
  7. 7
    Optional but totally worth it: warm up a tablespoon of olive oil in a large skillet over medium heat. Toss in your cooked pasta along with the fresh pesto. Stir it up until every strand or piece is coated in that gorgeous green goodness. Let it sit for 2-3 minutes to soak up all the flavours.
  8. 8
    Pro tip: taste and tweak. Add a little salt or freshly cracked black pepper if it feels like something's missing.
  9. 9
    Plate it up like a pro. Use preheated plates if you're feeling fancy. Top each serving with an extra sprinkle of Parmesan—because there's no such thing as too much cheese—and maybe a fresh basil leaf for that Instagram-ready finish.
  10. 10
    The Parmesan amps up the richness, while the basil keeps it fresh and vibrant.
  11. 11
    Serve your basil pesto pasta hot, ideally with some crusty garlic bread, a fresh green salad, or roasted veggies on the side. If you're feeling extra, pair it with grilled chicken or shrimp to turn it into a heartier meal.
  12. 12
    Got leftover pesto? Pop it in an airtight container, cover the surface with olive oil to keep it fresh, and store it in the fridge for up to a week.
  13. 13
    This basil pesto pasta is ridiculously versatile. Use the pesto as a pizza topping, sandwich spread, or salad dressing. But honestly, it shines brightest on a plate of perfectly cooked basil pesto pasta.
  14. 14
    It's simple, elegant, and full of those classic Italian vibes.

Shop Ingredients

Garlic (3)
60
1
81
1
Salt
27
1
24
1
22
1
105
1
107
1
47
1
53
1
125
1
73
1
144
1
Pepper
129
1
64
1
62
1
150
1
276
1
270
1
244
1
158
1
202
1
107
1
Olive Oil (1 Tbsp)
515
1
2563
1
358
1
207
1
502
1
479
1
373
1
1220
1
1700
1
1469
1
Parmesan (1/2 cup)
475
1
900
1
Pasta (500 gms)
78
1
78
1
56
1
199
1
75
1
78
1
199
1
107
1
88
1
165
1
Basil Leaves (2 cup)
13
1

FAQs

Can I make pesto with another herb besides basil in the basil pesto pasta recipe?

Of course, basil is the traditional herb used in pesto, but feel free to experiment using parsley, arugula, or spinach for different flavours. For instance, some use a mix of basil and mint for a refreshing twist, keeping in mind this will alter the taste; you can adjust your seasoning and garlic accordingly to balance the taste.

What pasta is best for basil pesto pasta recipe?

Basil pesto is typically served with long pasta such as spaghetti, linguine, or fettuccine, although these are the traditional consistencies. That is because these shapes retain the pesto sauce quite well. Short pasta shapes, including penne or fusilli, work equally well; ridges on the pasta allow the sauce to hold on to it better. Just make sure that the pesto coats the pasta evenly.

Can I make pesto ahead of time in the basil pesto pasta recipe?

Yes, pesto can be made ahead of time and stored in the fridge for up to three days, but to avoid the pesto from turning brown, you can drizzle a thin layer of olive oil over the top before storing the air-tight container. You may also freeze pesto in small portions, just like you would make in an ice cube tray, so it'll be readily available when needed. Just refrigerate and toss with pasta when ready to serve.
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