Pasta with Homemade Pesto Sauce

The first time I photographed pesto pasta, I caught myself staring at the plate wondering why it didn’t look like the glossy, neon-green bowls you see in food magazines. Then I learned the truth: those photos usually aren’t just basil and Parmesan. They often add spinach for extra green, blanch the herbs, or even tweak the color in editing.

Homemade pesto pasta doesn’t need tricks. It’s softer in color, a little creamier, and to me even more beautiful because it’s real. The smell of basil filling the kitchen, the nutty pine nuts, and that snowy pile of Parmesan on top make it irresistible every single time. Quick, fresh, and full of flavor — it’s the kind of meal that feels special even on an ordinary weeknight.

Spaghetti tossed in homemade basil pesto sauce, topped with freshly grated Parmesan cheese

Ingredients

• 250 g pasta

• 30 g fresh basil leaves

• 30 g pine nuts, lightly toasted

• 2 garlic cloves, peeled

• 50 g freshly grated Parmesan cheese

• 80 ml extra virgin olive oil (plus more if needed)

• Salt to taste

Instructions

Bring a large pot of well-salted water to a boil. Cook the pasta until al dente, then scoop out a small cup of the cooking water before draining.

While the pasta cooks, toast the pine nuts in a dry pan over medium heat for 2–3 minutes, stirring often, until golden and fragrant. Set aside to cool slightly.

In a mortar, crush the garlic and pine nuts into a paste. Add the basil leaves a handful at a time, pressing and twisting until you have a vibrant green mixture.

Stir in the Parmesan, then slowly drizzle in the olive oil, mixing until the pesto is smooth and creamy. Season lightly with salt.

Toss the warm pasta with the pesto, loosening with splashes of the reserved cooking water until every strand is coated and glossy.

Serve immediately with extra Parmesan on top if you like.