There’s something special about a bowl of pasta tossed in vibrant, homemade basil pesto—especially when it’s made in the heart of summer, when basil is at its freshest! This Bright Basil Pesto Pasta is perfect for a weeknight dinner. It takes only minutes to whip up, yet delivers a burst of big, bold flavors that feel anything but ordinary.
You can always use store-bought pesto for convenience, but if you have a few minutes to spare, I highly recommend making your own. Fresh, homemade pesto has an unmatched brightness that coats each noodle beautifully, making every bite taste like sunshine. ☀️ If you’re lucky enough to have a local farmer’s market nearby, grab a bunch of fresh basil and get blending—it’s so worth it!
A Few Tips for Perfect Pesto Pasta
The key to nailing this dish is not overheating the pesto. Basil is a delicate herb that loses its vibrant green color and fresh flavor when exposed to too much heat. That’s why it’s best to add the pesto at the very end, once you’ve already taken your pasta off the heat. This way, the pesto stays bright and fresh, and each noodle gets a luscious coating of that garlicky, nutty goodness. 🌿✨
Make It Your Own!
You can keep things simple with just pasta and pesto, or elevate the dish by adding a medley of your favorite vegetables. Think cherry tomatoes, sautéed zucchini, or roasted red peppers for a pop of color and extra layers of flavor. Top it off with a sprinkle of freshly grated Parmesan, and you’ve got a dinner that looks just as good as it tastes!
Final Thoughts
This basil pesto pasta is everything a summer dish should be—bright, light, and full of flavor. It’s the kind of meal that comes together in a snap but makes you feel like you’re dining al fresco at a little Italian bistro. So whether you’re using store-bought pesto or blending up your own, this quick and delicious pasta is bound to become a weeknight favorite. Let’s get cooking! 🍃💚
Boil pasta to al dente according to the package instructions.
Add butter and Parmesan to another heat resistant pot/bowl.
Scoop out 1 cup of pasta water when the pasta is ready and reserve. Drain the rest of the pasta and add to the bowl with Parmesan. Add 1/4 cup reserved pasta water. Stir gently until the pasta is well coated, glistening and butter and cheese have melted. Add more pasta water if needed to reach desired creamy consistency to get pasta silky and saucy.
Add pesto to the pasta and stir to combine. Season with salt and pepper to taste. Divide between 2-3 (ideally warmed) plates. Garnish with any optional garnishes of choice and serve immediately.
This is such a beautiful summery dish. Fresh vegetable medley would go great with it. What you see in the pictures here is fresh yellow tomato, grape tomatoes, purple peppers, basil and lightly sautéed summer squash and green peas. To sauté - heat a little bit of oil in a skillet over medium-high heat until the skillet is hot, then cook your diced vegetables for 2-4 minutes per side until golden, slightly softened but still retain plenty of crunch. Top your pasta with this mixed vegetable medley, if desired. Enjoy!
Ingredients
Directions
Boil pasta to al dente according to the package instructions.
Add butter and Parmesan to another heat resistant pot/bowl.
Scoop out 1 cup of pasta water when the pasta is ready and reserve. Drain the rest of the pasta and add to the bowl with Parmesan. Add 1/4 cup reserved pasta water. Stir gently until the pasta is well coated, glistening and butter and cheese have melted. Add more pasta water if needed to reach desired creamy consistency to get pasta silky and saucy.
Add pesto to the pasta and stir to combine. Season with salt and pepper to taste. Divide between 2-3 (ideally warmed) plates. Garnish with any optional garnishes of choice and serve immediately.
This is such a beautiful summery dish. Fresh vegetable medley would go great with it. What you see in the pictures here is fresh yellow tomato, grape tomatoes, purple peppers, basil and lightly sautéed summer squash and green peas. To sauté - heat a little bit of oil in a skillet over medium-high heat until the skillet is hot, then cook your diced vegetables for 2-4 minutes per side until golden, slightly softened but still retain plenty of crunch. Top your pasta with this mixed vegetable medley, if desired. Enjoy!
Notes
And here’s the recipe for the pesto. You will not need all of it, but leftovers will store beautifully in the fridge.
Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.
You can use right away or cover with a thin layer of olive oil (seals the pesto and prevents it from turning brown and oxidizing,) cover with a lid and store refrigerated for about a week.
Extra virgin olive oil is what I often use to make this pesto. However, light tasting olive oil will produce better results taste-wise.
You may need to add a bit more oil to help process the pesto and get the right texture.
Ingredients
Directions
Place nuts of choice and garlic in the bowl of your food processor (this could be made in a blender but food processor works better.) Process until coarsely chopped. Add arugula, basil and process; with the motor running, slowly pour in olive oil and process until everything is well blended. Add Parmesan and process until combined. Season to taste with salt and pepper.
You can use right away or cover with a thin layer of olive oil (seals the pesto and prevents it from turning brown and oxidizing,) cover with a lid and store refrigerated for about a week.
Extra virgin olive oil is what I often use to make this pesto. However, light tasting olive oil will produce better results taste-wise.
You may need to add a bit more oil to help process the pesto and get the right texture.
