This Pasta al Pesto transforms simple ingredients, fresh basil, garlic, pine nuts, Pecorino Romano, and olive oil into a vibrant pasta dish in under 30 minutes.
After years of testing pesto variations and studying traditional Ligurian methods, I've refined this recipe. The key is mastering heat, timing, and technique to preserve basil's delicate flavor and silky texture. No heavy cream, no complicated steps, just pure, herbaceous pesto that lets the ingredients shine.
A Quick Look At The Recipe
- Total Time: 30 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop + Food Processor
- Main Ingredients: Basil, cashews, garlic, olive oil, chickpea linguine
- Dietary Info: Vegan-adaptable, gluten-free, vegetarian
- Serves: 6
- Calories: 637 per serving
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Featured Review
This is now my favorite pasta recipe. The pesto is so flavorful & it's so so good with the roasted pine nuts and tomatoes!
- laura
This pesto linguine stands out because pulsing (not blending) the pesto preserves its texture, while reserving starchy pasta water creates a glossy, perfectly textured sauce. Roasted cherry tomatoes add a sweet acidity that balances the richness to top it all off.
If you love pesto, try my Pesto without Pine Nuts, Ramp Pesto, and Cashew Pesto recipes!
Why You'll Love This Recipe
- Ready in 30 Minutes: Perfect for weeknight dinners when you want something delicious and easy.
- Flavorful: Roasting tomatoes and pine nuts activates Maillard reactions, deepening savory umami flavors & sweetness.
Key Ingredients
- Fresh Basil: Use Genovese basil if possible; its sweet, slightly peppery flavor is ideal. Avoid wilted leaves; they turn bitter when blended.
- Garlic: Microplaned garlic integrates smoothly and releases more allicin (the compound responsible for garlic's pungency) than minced garlic. Use fresh cloves, not jarred.
- Pine Nuts: Toasting activates their buttery, resinous flavor. Raw pine nuts are milder; toasted adds complexity (see Expert Tips for the science).
- Pecorino Romano: Sharp and salty, it elevates the pesto with savory depth. Grate finely and fold in at the end to preserve its flavor and texture.
- Extra Virgin Olive Oil: Use a high-quality EVOO for the richest, most flavorful pesto.
- Cherry Tomatoes: Roasting concentrates their natural sugars and adds caramelized depth. They cut through the richness of the pesto.
- Linguine: Long, flat pasta that holds sauce beautifully. I always use Banza to make this recipe gluten-free, but use whatever suits your diet and preference.
Substitutions & Variations
- Vegan Option: Omit the Pecorino Romano and replace it with ½ cup of soaked cashews or nutritional yeast. These imitate that cheesy texture for vegan cheesy depth.
How To Make Pasta al Pesto
- Step 1: Preheat the oven to 400°F. Spread 2 cups of cherry tomatoes and ½ cup of pine nuts on a baking sheet, and drizzle with olive oil. Roast for about 20 minutes, until the tomatoes blister and soften and the pine nuts turn lightly golden and fragrant. Get out a small pan and lightly toast another ½ cup of pine nuts on low-medium heat until they're golden brown. These pine nuts will go into the pesto itself.
- Step 2: Bring a large pot of water to a rolling boil and salt it generously. Add the linguine and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Reserve 1 cup of the starchy pasta water, then drain the pasta without rinsing so the surface starch helps the pesto cling. Be sure to keep an eye on the tomatoes and pine nuts and remove them once they're ready.
- Step 3: In a food processor, combine 3 cups of basil, ½ cup of toasted pine nuts, 2 cloves microplaned garlic, and the juice of 1 lemon. Pulse 8-10 times to combine, then slowly drizzle in the ½ cup of olive oil while pulsing until the pesto is emulsified but still slightly chunky. Now, you'll add the ½ cup of grated Pecorino Romano and 1 teaspoon salt, then pulse about 5 more times until fully incorporated.
- Step 4: Transfer the hot pasta to a large bowl, then add the pesto along with 2-3 tablespoons of reserved pasta water. Toss vigorously until the sauce becomes glossy and coats the pasta evenly, adding more pasta water if needed. Serve topped with the roasted tomatoes, toasted pine nuts, fresh basil, and a drizzle of olive oil, with extra grated Pecorino Romano if desired.
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Expert Tips
- Pesto Temperature: Never add pesto to pasta over a heat source. Basil's delicate flavor compounds volatilize (evaporate & make the flavor weaker) at 120°F. Always toss pesto with pasta off the heat source to preserve its bright, herbaceous flavor.
- The Key To Salting Pesto: Add salt at the end of blending, not the beginning. Salt draws moisture from basil leaves, creating a bitter flavor instead of sweet, aromatic notes.
- Toast the Pine Nuts: This activates Maillard reactions (browning), which develop nutty, caramelized flavors. Traditional Ligurian pesto uses raw nuts for a milder taste. Choose based on your preference.
- Pulse, Don't Blend: Over-blending heats the basil and breaks down cell walls, releasing enzymes that cause oxidation (browning) and bitterness. Pulse in short bursts, don't blend.
- Prevent Browning: Pour a thin layer of olive oil over leftover pesto before storing. This creates a barrier against oxygen, preventing oxidation when storing.
Why Microplaned Garlic Is Better
Microplaning garlic releases more allicin, the compound that gives it a sharp, spicy bite, while dispersing it evenly throughout the sauce. Unlike minced or sliced garlic, it integrates smoothly with the basil, pine nuts, olive oil, and Pecorino, providing delicious flavor without overpowering the pesto.
Pasta al Pesto Frequently Asked Questions
Pesto linguine is classic, but penne, spaghetti, orecchiette, and trofie (traditional Ligurian pasta) all work beautifully.
Blend fresh basil, nuts, garlic, lemon juice, and olive oil in a food processor. Toss with hot pasta and starchy pasta water to emulsify. The key is pulsing (not blending) and adding pasta water to create a silky, cohesive sauce.
Yes, but for best results, toss pesto with warm pasta off the heat and add 2-3 tablespoons of pasta water. This emulsifies the sauce and prevents it from being oily or clumpy.
Cook macaroni al dente, reserve pasta water, then toss with pesto and 2-3 tablespoons of the starchy water. The process is identical to linguine and pesto; the shape doesn't change the technique.
Fresh pesto begins to oxidize within 3-4 hours at room temperature, turning brown and losing its bright, herbaceous flavor. In the fridge, it stays vibrant for 5-7 days if stored with a thin layer of olive oil on top to block oxygen. Frozen pesto retains flavor for up to 2 months.
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📖 Recipe
Pasta Al Pesto
Ingredients
- 1 pound Linguine Pasta I always use Banza chickpea pasta
- 2 Cups Cherry Tomatoes whole
- ½ Cup Pine Nuts
Pesto
- 3 Cups Basil
- ½ Cup Pine Nuts
- ½ Cup Olive Oil
- 2 Cloves Garlic microplaned
- ½ Cup Pecorino Romano plus some for topping
- 1 Lemon juiced
- 1 Teaspoon Salt
Instructions
- Preheat the oven to 400°F. Spread 2 cups of cherry tomatoes and ½ cup of pine nuts on a baking sheet, and drizzle with olive oil. Roast for about 20 minutes, until the tomatoes blister and soften and the pine nuts turn lightly golden and fragrant. Get out a small pan and lightly toast another ½ cup of pine nuts on low-medium heat until they're golden brown. These pine nuts will go into the pesto itself.
- Bring a large pot of water to a rolling boil and salt it generously. Add the linguine and cook according to package instructions until al dente, stirring occasionally to prevent sticking. Reserve 1 cup of the starchy pasta water, then drain the pasta without rinsing so the surface starch helps the pesto cling. Be sure to keep an eye on the tomatoes and pine nuts and remove them once they're ready.
- In a food processor, combine 3 cups of basil, ½ cup of toasted pine nuts, 2 cloves microplaned garlic, and the juice of 1 lemon. Pulse 8-10 times to combine, then slowly drizzle in the ½ cup of olive oil while pulsing until the pesto is emulsified but still slightly chunky. Now, you'll add the ½ cup of grated Pecorino Romano and 1 teaspoon salt, then pulse about 5 more times until fully incorporated.
- Transfer the hot pasta to a large bowl, then add the pesto along with 2-3 tablespoons of reserved pasta water. Toss vigorously until the sauce becomes glossy and coats the pasta evenly, adding more pasta water if needed. Serve topped with the roasted tomatoes, toasted pine nuts, fresh basil, and a drizzle of olive oil, with extra grated Pecorino Romano if desired.
Notes
- Pesto Temperature: Never add pesto to pasta over a heat source. Basil's delicate flavor compounds volatilize (evaporate & make the flavor weaker) at 120°F. Always toss pesto with pasta off the heat source to preserve its bright, herbaceous flavor.
- The Key To Salting Pesto: Add salt at the end of blending, not the beginning. Salt draws moisture from basil leaves, creating a bitter flavor instead of sweet, aromatic notes.
- Toast the Pine Nuts: This activates Maillard reactions (browning), which develop nutty, caramelized flavors. Traditional Ligurian pesto uses raw nuts for a milder taste. Choose based on your preference.
- Pulse, Don't Blend: Over-blending heats the basil and breaks down cell walls, releasing enzymes that cause oxidation (browning) and bitterness. Pulse in short bursts, don't blend.
- Prevent Browning: Pour a thin layer of olive oil over leftover pesto before storing. This creates a barrier against oxygen, preventing oxidation when storing.
Nutrition
Save This Recipe!
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Laura says
This is now my favorite pasta recipe. The pesto is so flavorful & it’s so so good with the roasted pine nuts and tomatoes!
Emmy Clinton says
I looove to hear it's a new favorite!!
Stacie says
I tried the wild garlic in this recipe & it was really good. Thanks for sharing—will be making again!!