Easy and fresh Pesto Pasta recipe made with a homemade basil pesto sauce, garlic, almonds and olive oil. This vegetarian pasta is light, flavorful and comes together in 30 minutes. You can skip cheese or use vegan alternatives to make it plant-based. Serve it warm as a quick meal or light dinner.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: Main Course
  • Cuisine: Italian, World

Ingredients

  • 2 cups/50 grams basil leaves (- fresh)
  • ¼ cup almonds
  • ⅓ cup extra virgin olive oil
  • 2 garlic cloves (- small to medium-sized)
  • 4 to 5 black peppercorns (- optional)
  • ⅛ teaspoon salt (or add as required)
  • 2 cups/200 grams fusilli pasta (or macaroni, you can also use 200 grams of pasta like spaghetti or farfalle or rigatoni)
  • 5 to 6 cups water (or add as required)
  • 1 teaspoon salt (or add as required)
  • 1 to 2 tablespoons vegetarian parmesan cheese (- grated, optional)
  • 3 to 4 pinches crushed black pepper (- optional)

Method

Preparation

  1. Heat a pan and add lightly toast almonds for 2 to 3 minutes on a low heat. Set aside in a tray or plate for the almonds to cool.
  2. Rinse the basil leaves using a strainer or colander.
  3. Spread them on a tray or a dry colander or strainer so that they dry naturally. You can use a salad spinner to dry the leaves.

Making basil almond pesto

  1. Once the almonds cool at room temperature, add them in a food processor or food chopper or a small to medium grinder jar.
  2. Process and crush them coarsely.
  3. Add the basil leaves which has been rinsed first and then dried naturally. Also add the garlic cloves. Optionally you can also whole black peppers. Season with salt.
  4. Process or crush the leaves and from the top on pour olive oil in portions from the vent on the lid of the food processor or food chopper. If your food processor or food chopper, does not have a vent on the lid, then pour extra virgin olive oil directly into the jar in 3 to 4 batches. Close and seal the lid and blend/process after you add a batch of oil each time.
  5. Grind to a semi fine or chunky consistency according to your preferences. You can also add a few drops of lemon juice to preserve the green color.
  6. Remove the pesto in a mixing bowl or pan. Use a spatula to remove the pesto from the sides and bottom of the food processor, food chopper or grinder jar. Cover and set aside.

Making pesto pasta

  1. Bring water and salt to a boil on a medium to high heat.
  2. When the water comes to a boil, then add the pasta.
  3. Cook the pasta till they are al dente. Depending on your taste preferences, you can even cook them till they are softened.
  4. With a slotted spoon take the pasta from the pan. Drain the water very well.
  5. Add the cooked pasta in a mixing bowl. Add all of the prepared pesto sauce.
  6. Mix very well. If you want you can add some lemon juice or crushed black pepper or a drizzle of extra virgin olive oil.
  7. Serve Pesto Pasta garnished with some vegetarian parmesan cheese or vegan cheese. The garnish is optional.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.