Pesto Pasta: A Fresh and Flexible Summer Recipe

I’ve been growing my own basil for years now. While it’s incredibly rewarding, it also comes with a small challenge—there’s no predicting exactly how much basil I’ll have on hand when the craving for pesto pasta strikes. Sometimes I have enough for a full recipe that serves four; other times, it’s a two-serving batch kind of day. So, I’ve learned to adjust.

I solidified my love of pesto in Genoa, where pesto originated. It was served on trofie pasta, and I’ll tell you—nothing I make will ever compare to that bowl of pesto perfection I had there. But that hasn’t stopped me from trying. And what I can do is make a deeply satisfying pesto pasta at home, tailored to the fresh ingredients I have and the number of servings I need.

So here’s my garden-fresh take on pesto pasta. It’s flexible, flavorful, and practical for the home cook—whether you’re cooking for two or four (or more!).

Jump to:

• Getting Started
• Ingredient Recommendations
• Finishing Touches
• Pairings
• Leftovers
• Recipe

Getting Started

Before I cook the pasta or turn on the food processor, I gather all the ingredients. I find that getting everything prepped ahead of time makes for a smoother, more enjoyable process, especially when I’m adjusting portions.

Here’s how I prep:

• Wash and dry the basil, then pinch the leaves off the stems.
• Measure out the nuts (I usually use walnuts) and peel the garlic cloves.
• Pour olive oil into a measuring glass and keep it nearby.
• Grate the cheese if needed, and measure out salt and lemon juice.
• Make sure your food processor is ready to go.

Once the pasta water is heating up, I start blending the pesto.

Pesto Pasta Ingredient Recommendations

Over time, I’ve experimented with both store-brand basics and splurge-worthy ingredients. While I’ve never made a batch entirely with premium ingredients, I’ve gotten close—and I can confirm that quality does matter. That said, I still make it work with what I have, and you should, too. Here are my tips for choosing ingredients based on availability and budget:

Basil

• Best: Fresh Genovese (or any variety) basil from your own garden.
• Good: Locally grown or farmers market basil.
• Fine: Packaged fresh basil from the grocery store.

Nuts

• Traditional: Pine nuts—expensive and not my personal favorite.
• My Go-To: Walnuts. Affordable and delicious.
• Also, try: Sunflower seeds as a nut-free alternative.

Garlic

• Best: Homegrown garlic or locally sourced.
• Good: Grocery store garlic bulb.
• Only in a real pinch: Pre-minced garlic in a jar.

Olive Oil

• Best: 100% Italian extra-virgin olive oil.
• Good: Any EVOO.
• Avoid: Plain olive oil, especially if you’ve upgraded other ingredients.

Cheese

• Best: Wedge of imported Parmigiano-Reggiano or Pecorino Romano, grated at home.
• Good: Any wedge of Parmesan.
• Okay: Pre-grated parmesan in a plastic shaker (use only if absolutely the only option available).

Lemon Juice

• Best: Fresh-squeezed.
• Okay: Bottled juice in a pinch.

Pesto Pasta Finishing Touches

Reserve a bit of pasta water before draining your noodles—it helps the pesto coat the pasta and brings a creamy, mantecare finish. I usually drain some pasta water into a measuring glass before dumping the rest into the sink. Then I return the drained pasta to the pot and add in the pesto, tossing with tongs until everything is well coated.

Serve it in warmed pasta bowls, topped with a bit of parmesan. Sometimes I add diced plant-based “meat,” Quorn Chiqin (a great vegetarian protein), that’s been heated in a skillet with a little salt and pepper. It satisfies the meat-eaters and still keeps the meal vegetarian.

Pesto Pasta Pairings

This pasta goes beautifully with:

• A glass of chilled Sauvignon Blanc
• Store-brand frozen, garlic cheese bread or a simple bruschetta (use this easy recipe for No-Knead Bread)
• Our roasted carrots recipe, which adds some earthy sweetness on the side
• Air Fryer Roasted Cherry Tomatoes (bonus tip: put these on top of the bruschetta)

Pesto Pasta Leftovers

This recipe makes four servings. After dinner for two, I usually have just enough left for a quick lunch the next day. Store leftovers in an airtight container and reheat gently in the microwave.

If you’ve made a standalone batch of pesto, I recommend freezing any leftover sauce. Just label and date it, and you’ll have pesto cubes ready for your next weeknight dinner.

This isn’t a fancy, food-magazine-perfect pesto. It’s a practical, honest version you can make at home with what you’ve got. It celebrates what’s growing in your backyard (or what’s on sale at the store). It also brings a little taste of Genoa to your table—even if you’ll never quite replicate a magic bowl of pesto pasta in Italy. I know I won’t. But I’ll keep trying.

Let me know if you give this a go, and whether you go full pine nut or stick with walnuts like I usually do.

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