Perfect Pesto Pasta

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This classic pesto pasta is a vibrant vegetarian dish that celebrates the punchy flavours of fresh basil and rich extra-virgin olive oil. By toasting the pine nuts before blending, you add a sophisticated depth and nuttiness that elevates the sauce far beyond any shop-bought alternative. The addition of a little butter and starchy cooking water creates a silky, emulsified sauce that clings perfectly to every strand of pasta.

Ideal for a quick midweek meal or a relaxed weekend lunch, this homemade pesto is incredibly versatile and can even be prepared a day in advance. For the best results, use the finest quality Parmesan you can find and serve immediately while the pasta is glossy and fragrant. It is a nutritious, heart-healthy option that brings a taste of the Mediterranean to your kitchen.

Ingredients for Perfect Pesto Pasta

80g pine nuts
2 dientes de ajo, finamente rallados
90g Parmesan, grated, plus more shaved for serving
6 cups basil leaves (from about 3 bunches)
180ml de aceite de oliva virgen extra
1 cucharadita de sal kosher, más al gusto
350g dried long pasta
2 cucharadas de mantequilla sin sal, cortada en trozos

How to make Perfect Pesto Pasta

Preheat oven to 177°C. Toast pine nuts on a rimmed baking sheet, tossing once, until golden brown, 5–7 minutes. Transfer to a food processor and let cool, 5–7 minutes.

Add garlic and grated Parmesan to food processor and pulse until finely ground, about 1 minute. Add basil and, with the motor running, add oil in a slow and steady stream; continue to process until pesto is mostly smooth with just a few flecks of green remaining, about 1 minute. Pulse in 1 teaspoon salt.

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 120ml pasta cooking liquid.

Place pesto and butter in a large bowl. Add pasta and 60ml pasta cooking liquid. Toss vigorously with tongs, adding more pasta cooking liquid as needed, until pasta is glossy and well coated with sauce. Taste pasta and season with more salt if needed.

Divide pasta among bowls. Top with shaved Parmesan.

Do Ahead: Pesto can be made 1 day ahead. Pour oil over to cover by 1/4" to prevent browning. Press plastic wrap directly against surface and chill.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.