Fresh basil pesto pasta combines homemade spinach pasta with a smooth basil pesto made from fresh basil, walnuts, olive oil, and cheese. It is a simple Italian pasta recipe that feels fresh, flavorful, and perfect for an easy homemade dinner.
Why You'll Love It
- Homemade pasta without needing a pasta machine
- Fresh basil pesto packed with flavor
- Simple ingredients that create a vibrant Italian pasta dish
- A beautiful, fresh dinner that comes together quickly
The first thing that makes this recipe special for me is how relaxed the process feels. Homemade pasta often sounds complicated, but this one is surprisingly simple. The dough comes together quickly in the food processor with flour and spinach, and instead of rolling or shaping pasta, you just snip the dough directly into boiling water. I like this method because it keeps the homemade pasta approachable and practical, even on a regular weeknight.
What I enjoy most about this dish is the balance of flavors. The basil pesto brings that bright, classic taste you expect, while the spinach softens the sauce and keeps the flavor smooth. Walnuts add a warm nuttiness, and the combination of Pecorino and Parmesan gives the pesto depth and a salty finish that ties everything together. If you already enjoy pasta dishes like pesto pasta, cherry tomato pasta, or pasta alla norma, this is another one that fits beautifully into that kind of easy but satisfying dinner rotation.
Key Ingredients in Fresh Basil Pesto Pasta
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Spinach Pasta Base: I like using 00 flour and baby spinach because they create a dough that feels soft and smooth while giving the pasta its fresh green color.
- Pesto Ingredients: I use walnuts, garlic, extra virgin olive oil, fresh basil, and a little extra spinach so the pesto stays creamy, balanced, and full of fresh flavor.
- Cheese and Seasoning: Pecorino and Parmesan bring depth and saltiness to the pesto. A little lemon juice, salt, and black pepper brighten everything and balance the sauce.
- To Finish: I like finishing the pasta with Parmesan shavings because they melt slightly over the hot pasta and give the dish a simple, elegant look.
How to Make Fresh Basil Pesto Pasta
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Dough: In a food processor, blend flour and spinach until a soft dough forms. Transfer to a floured surface, knead for 1 minute, and shape into a disc.
2. Cook the Pasta: Flatten the dough to 1.5 cm, cut pieces directly into a pot of salted boiling water using kitchen scissors, and cook until they float (about 5 minutes).
3. Prepare the Pesto: In a food processor, blend garlic, walnuts, olive oil, basil, spinach, cheeses, lemon juice, salt, and pepper until smooth. Warm the pesto in a pan over medium-low heat.
4. Combine and Serve: Toss the cooked pasta into the pesto, stir gently for 1 minute, add pasta water to loosen if needed, and serve topped with Parmesan shavings.
Tips for the Best Fresh Basil Pesto Pasta
Salt the Water Well: I always make sure the pasta water tastes slightly salty before cooking the pasta. This helps season the pasta itself and makes the whole dish taste more balanced.
Use a Wide Pan for Mixing: I like tossing the pasta with the pesto in a wide pan instead of a small pot. It gives the pasta more space and helps the sauce coat every piece evenly.
Grate the Cheese Fresh: Freshly grated Pecorino and Parmesan melt into the pesto much better. I find the flavor also tastes sharper and more fragrant compared to pre-grated cheese.
Taste the Pesto Before Mixing: Before adding the pasta, I like tasting the pesto and adjusting the salt or lemon juice if needed. Sometimes just a tiny squeeze of lemon makes the whole sauce brighter.
Storage
Store leftover pasta in an airtight container in the refrigerator for up to 1 day. I like adding a small splash of hot water when reheating so the pesto loosens and coats the pasta again.
What to Serve with Fresh Basil Pesto Pasta
I like serving this pesto pasta with something fresh on the side. A tomato burrata salad works beautifully, and cucumber salad is another great option if you want something crisp and light. If I want the meal to feel a little more complete, I add some crusty ciabatta to the table.
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Recipe
Fresh Basil Pesto Pasta
Ingredients
For the pasta
- 150 g 00 flour
- 150 g baby spinach
- 1 tablespoon salt - for boiling water
For the pesto
- 50 g walnuts
- 2 garlic cloves
- 70 ml extra virgin olive oil
- 30 g basil
- 50 g spinach
- 30 g pecorino cheese
- 50 g Parmesan Reggiano cheese
- Juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
For serving
- Parmesan shavings
Instructions
- Bring a medium pot of water to a rolling boil over medium-high heat and stir in 1 tablespoon salt.
- Add 1¼ cups (150 g) 00 flour and 5.3 oz (150 g) baby spinach to a food processor and pulse until a soft dough forms. Transfer the dough to a bowl, lightly dust with flour if needed, and knead for about 1 minute until smooth and elastic. Shape the dough into a disc and flatten it to about ½ inch (1.5 cm) thick.
- Hold the dough disc over the boiling water and cut pieces directly into the pot with kitchen scissors. Cook the fresh pasta for about 5 minutes, or until the pasta pieces float to the surface.
- While the pasta cooks, add ⅓ cup (50 g) walnuts, 2 garlic cloves, 5 tablespoons (70 ml) extra virgin olive oil, 1 cup (30 g) fresh basil, 1¾ oz (50 g) spinach, 1 oz (30 g) Pecorino cheese, 1¾ oz (50 g) Parmesan Reggiano cheese, juice of ½ lemon, ½ teaspoon salt, and ¼ teaspoon ground black pepper to a food processor and blend until smooth.
- Transfer the pesto to a large pan and warm it gently over medium-low heat for about 1 minute. Add the cooked pasta and stir to coat the pasta evenly, adding a small splash of pasta water if needed, until the sauce becomes creamy.
- Serve immediately and finish with Parmesan shavings on top.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
I love this recipe for Pasta using Basil Pesto, I thought making pasta from scratch is a difficult process but this recipe has change my thoughts.