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Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

Donna Elick — Fri, 11 Jul 2025 10:05:00 +0000

Pesto Pasta preparation might surprise you — it serves 8 people and takes just 15 minutes to throw together! Sound too good to be true? Well, pesto spaghetti definitely tastes too good to be true! All you need are a few simple ingredients to get started! Perfect for busy weeknights!

Fresh basil is best enjoyed in the summer through the fall, so spaghetti with pesto sauce will taste the best during the warmer months of the year.

It’s perfect for hot pasta and a simple way to try new recipes.

If you are looking for an easy weeknight meal, this is the best pesto pasta recipe for that. It can easily pair with any type of pasta and a little bit will go a long way in terms of flavor.

Trust me – I’ve tried it so many different ways and it’s the best homemade pesto sauce.

It’s not really a creamy sauce but more of a perfect mix-in for gluten-free pasta or any other pasta that you want to use for an easy dinner.

Delicious recipes like this aren’t hard to make at all – so follow the simple steps listed on the recipe card below!

Pesto Pasta

Pasta is one of those irreplaceable weeknight wonders. It’s ready in no time, is super filling, and is totally inexpensive.

And since you can serve it with just about any vegetables, meats, or seasonings, you can make something every member of your family will enjoy!

Fresh basil and pine nuts give this pesto pasta a full, herbaceous flavor, and smooth olive oil gives it a luxurious texture.

What else? Everyone’s favorite: parmesan cheese! Throw in some garlic and just a dash of salt and pepper.

Simple, natural flavors piled onto your plate in no time. Try my Chicken Bellagio for an amazingly delicious dish.

Love pesto? Don’t worry — there’s more where that came from! Try this baked tortellini, cheesy chicken pasta bake, or Instant Pot chicken pesto!

Ingredient Notes and Substitutions

Basil – This herb has a very strong flavor — it’s sweet and peppery at the same time, but also savory and minty.

You don’t really want to swap it out, but spinach, kale, parsley, and cilantro can sub in for a somewhat similar flavor. Or, try using a mix for a more complex flavor in your pesto pasta!
Pine Nuts – You can use walnuts, almonds, sunflower seeds, or hazelnuts instead. Or you can leave them out altogether if you’re not too nuts about nuts!
Olive Oil – Extra virgin olive oil is the way to go with basil pesto pasta — actually, with almost any recipe that calls for it! It has the most flavor out of your olive oil options.
Spaghetti – You can actually use any pasta you like! Short, tubed pasta is a popular choice for basil pesto pasta, but really any kind will do.

The above ingredients are so much better than buying store-bought pesto.

You can also add some lemon zest, red pepper flakes, lemon juice, black pepper, or any other flavors for this simple fresh pesto.

That’s the beauty of making homemade basil pesto – you can alter it to be your favorite way!

Basil Pesto Pasta Recipe Tips

Don’t rinse the noodles.

You don’t want to rinse the pasta before tossing it in the pesto. The starches help the sauce cling to the noodles, so the stickier they are, the better!

Use freshly shredded cheese.

Grate a fresh wedge of parmesan for this pesto pasta recipe. None of that powdered stuff — fresh tastes so much better!

Fresh cheese also has fewer additives and chemicals, so it’s healthier too.

Slow and steady wins the race!

When making the pesto, add the olive oil slowly and gradually until you get just the right thickness and consistency.

Keep in mind, you can always add more oil, but you can’t take it away!

Storing and Reheating Leftover Pesto Spaghetti

I’ll be honest — this pesto pasta recipe makes a whole lot of sauce! Like, enough to coat 4 pounds of cooked spaghetti!!!

Store leftover sauce in an airtight container in the fridge for up to 5 days, or freeze it for up to 6 months.

Of course, you can just as easily make a half batch of this basil pesto pasta recipe if that’s better for you.

Once the noodles are coated in sauce, it actually tastes better if it sits overnight in the fridge! Just like the pesto, enjoy your leftover pasta within 5 days.

You can reheat basil pesto pasta in the microwave in 15-second bursts until warm, or enjoy it cold.

Pesto Pasta Recipe FAQ

Is pesto healthy?

With Mediterranean dishes, there are plenty of vitamins in pesto to get excited about!

Basil is rich in vitamins K and A, while olive oil contains antioxidants and helps to lower blood pressure as well as inflammation.

As with all things, however, the key lies in moderation. Too much olive oil is unhealthy, so don’t overload each meal with the stuff. A serving of pesto is just enough!

What meat goes with pesto pasta?

I think that chicken, especially when grilled or baked, is the best protein to serve with pesto pasta.

But steak, pork, seafood — any of it goes well with the olive oil, herbs, and seasonings that are in the mix.

My favorite ways to use pesto sauce are to coat the protein with the pesto and bake it, or use the mixture as a marinade before grilling the meat. Then, serve over tender noodles!

Can I add other ingredients to this easy weeknight dinner?

Absolutely. Once you have the cooked pasta and this homemade pesto recipe done, you can add more ingredients for maximum flavor. I always add new options in small amounts so that it doesn’t overwhelm the rest of the taste of this creamy pesto pasta.

Some options could be cherry tomatoes, cheddar cheese, or even some extra Parmesan cheese right on top. I like to top with Italian seasoning and basil leaves as well as these flavors pair really well with the creamy pasta sauce. A squeeze of lemon juice on top is also a yummy option.

And if you want to add more protein, adding cooked boneless chicken thighs or cooked skinless chicken breasts is a simple way to turn this dish into a creamy pesto chicken pasta. As you can see, you can literally curb whatever pasta cravings that you’re having by pairing this easy meal with more toppings or a simple side dish.

Serving Suggestions

Almost any vegetable makes a great side with pesto spaghetti. Potatoes, roasted peppers, and tomatoes are excellent choices.

Don’t forget to add some greens — my copycat Olive Garden Salad and Italian Dressing would be fabulous!

Enjoy!
With love, from our simple kitchen to yours.

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Other Easy Pasta Recipes

One Pot Hawaiian Pasta

One-Pot Pasta Puttanesca

Feta Pasta Bake with Sausage

Cavatelli Pasta from Scratch

Best Homemade Pesto Pasta Recipe (Ready in 15 Minute)

Pesto Pasta preparation might surprise you — it serves 8 people and takes just 15 minutes to throw together!

Course Main

Cuisine Italian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 689cal

Author Donna Elick

Equipment

Ingredients

4 cups fresh basil loosely packed
8 cloves garlic or 3 tablespoons garlic paste
1/2 cup parmesan cheese
1/2 cup pine nuts
2 teaspoons salt
2 teaspoons ground black pepper
3/4 cup olive oil adjusted if necessary (See Notes)
2 pounds uncooked spaghetti or pasta of choice

Instructions

Add basil, garlic, cheese, pine nuts, salt, and pepper to a food processor and process on high power until mostly smooth.
With the processor running on low power, very slowly drizzle the oil into the food processor, stopping when desired consistency is reached. (More or less than ¾ cup may be used).
Cook 2 pounds of pasta to al dente. Drain water, but do not rinse pasta; Transfer pasta to a serving dish, toss with ½ of the pesto and serve while hot.

Notes

More or less olive oil can be blended into the pesto sauce to reach your desired consistency.

You will have enough pesto sauce for about 4 lbs of pasta. Store leftover sauce in a covered container in the refrigerator and use within 5 days.

The recipe can easily be reduced to make a half or quarter batch.

This is a very classic and flavorful pesto sauce that goes great with pasta, on pizza, eggs, and poultry.

Nutrition

Originally published July 2022, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Best Homemade Pesto Pasta Recipe (Ready in 15 Minute) appeared first on The Slow Roasted Italian.

Fresh Basil Pesto (Easy Homemade Recipe) + Video

Donna Elick — Wed, 12 Mar 2025 22:05:00 +0000

Fresh basil pesto has so many uses, and it’s easy to make your own right at home. Just combine everything in a food processor and give it a whirl! Making your own fresh pesto at home is better than anything you’ll buy at the grocery stores! This is my favorite way to make homemade pesto.

Trust me – once you try homemade basil pesto, you’ll never go back to store-bought again!

I always think it’s so amazing that pine nuts and parmesan cheese make such a delicious, versatile sauce.

Homemade pesto is so much better than store-bought pesto, and I just love the flavor of the fresh ingredients.

The fresh flavor of traditional pesto pairs so well with spaghetti squash, as a sandwich spread, bow tie pasta, zucchini noodles, and more.

The great thing about making a jar of pesto, is that you’ll be able to use the pasta sauce over and over again.

Fresh Basil Pesto

Not only are the flavors so much more vibrant, but it’s easy to make adjustments to suit your personal preferences.

Use this pesto sauce to make any of my amazing recipes like chilled pasta salad, chicken bellagio, chicken pesto pasta, or a quick and easy tortellini dish.

It’s absolutely incredible tossed into our Easy Pesto Pasta! Homemade pesto sauce makes this bowl of pasta feel like pure comfort.

Recipe Video

Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.

Watch the video to see how easy it is to make this pesto sauce recipe! Look for it in the recipe card, at the bottom of this post.

Recipe Tips and Tricks

Choose high quality oil. With such a simple recipe, the flavor of each ingredient really comes through. Invest in a nice bottle of extra virgin olive oil – you won’t regret it!
Skip the minced garlic. Fresh garlic cloves blend seamlessly with the other ingredients and don’t have a bitter aftertaste.
Brighten it up. A squeeze of fresh lemon juice is a wonderful addition if it seems like your pesto basil sauce is missing something.
Need a bigger batch? Easily double the triple the amounts as long as there is room in your appliance. I like to make a big batch of pesto because it’s one of my favorite recipes to make!

Or, make multiple smaller batches and stir them all together so the flavors are well balanced. As long as you have room in a high-powered blender, go for it.

It’s an easy way to prep and prepare what’s sure to become your new favorite pesto recipe.

Serving Suggestions

The possibilities are simply endless! Obviously, you can’t go wrong by stirring this into freshly cooked pasta, but don’t let your imagination stop there.

The bright green color of this great recipe not only catches the eye – it makes it great for dipping, too!

Dip crackers, sliced veggies, or any of your favorite finger foods into this pesto basil sauce.
Spread it on sandwiches and wraps for a punch of garlicky herb flavor, or use it to jazz up a gourmet burger.
Brush over grilled chicken, steak, fish, and shrimp. Even simple veggie kabobs will benefit from the extra flavor.
Stir some into cooked rice and mashed potatoes, or add a dollop to chowder and soups.
Combine with extra olive oil, mayonnaise, and more to create a variety of salad dressings and sauces.
Bake it into breads and rolls for a fragrant and savory twist.
Flavor homemade meatballs or use it as pizza sauce instead of the classic marinara.
Create a hearty breakfast by layering a spoonful between eggs and toast.

Basil Pesto Recipe FAQ

How long does fresh basil pesto last in the refrigerator?

When kept in a sealed jar or airtight container, it should stay fresh for up to one week.

What’s the best way to freeze basil pesto?

Store larger amounts in freezer safe containers or freezer bag and top with a thin layer of olive oil before sealing to prevent browning.

You can also spoon it into an ice cube tray, then transfer to a large storage bag once solid. Freezing in ice cube trays is a simple way to store leftover pesto in a simple serving size. Then, when you’re cooking your favorite pasta, you can thaw and use it!

Thaw in the refrigerator overnight and use within 6 months for best results.

Can I make homemade pesto sauce in big batches?

Since this easy pesto recipe stays fresh for up to one week in the fridge, I recommend only making a big batch if you have recipes that you’re going to use it with right away.

You can also do this if you have a ton of fresh basil and you have family and friends who are big fans. Whip up some extra of this best basil pesto, and share with them for options for an easy meal.

This is a great way to pass along one of your favorite things and introduce them to the beauty of the basil plant. Plus – they’ll be hooked on the flavor of this classic basil pesto recipe the very first time that they try it!

What can I use instead of Parmesan?

Pecorino Romano or Asiago both have a bolder flavor, but I would omit the additional salt if you try either of these.

If you have allergy concerns, many vegan recipes replace the cheese with 1 tablespoon of nutritional yeast instead.

Enjoy!

With love, from our simple kitchen to yours.

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Great Ways to Use Pesto Sauce

Instant Pot Pesto Chicken Pasta

Simple Baked Chicken Pesto Bites

Cheesy Pesto and Chicken Pasta Bake

Homemade Pesto Mayo

Fresh Basil Pesto (Easy Homemade Recipe) + Video

Fresh Basil Pesto has many uses, and it’s easy to make at home. Use this recipe to make a delicious, vibrant pesto Genovese!

Course Condiment

Cuisine Italian

Method Mixed

Prep Time 5

Total Time 5

Servings 2 cups

Calories 236cal

Author Donna Elick

Equipment

food processor

Ingredients

3 cups packed fresh basil leaves
1/3 cup toasted pine nuts
3 garlic cloves
2/3 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil

Instructions

Combine all ingredients (except olive oil) in the bowl of a food processor. Pulse until it forms a smooth paste. Scrape down the bowl (if necessary) and through the pour spout with the processor running, slowly add the olive oil. Pour into an airtight container and refrigerate until needed or serve immediately.

Video

Nutrition

Originally published June 2012. Updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Fresh Basil Pesto (Easy Homemade Recipe) + Video appeared first on The Slow Roasted Italian.

Olive Garden Spinach Artichoke Dip Copycat

Donna Elick — Sun, 06 Aug 2023 10:00:00 +0000

My Olive Garden Spinach Artichoke Dip is so good you could literally just gobble it up with a spoon – and sometimes I do!! It’s got the tang, it’s got the cheese… everything you need to please dinner guests young and old, meat eaters and veggie lovers alike. And all on a budget!

Olive Garden Spinach Artichoke Dip

One of the things that I love about the spinach artichoke dip from Olive Garden™ is that it’s hearty (no pun intended with the artichoke hearts!).

You really feel like you’re eating something filling and substantial. In fact, this is one of the Olive Garden appetizers I think could pass as a meal in its own right!

But while we’re on the subject of Olive Garden appetizers and copycats… I’ve basically recreated the whole menu!

Dressings, sauces, pastas — you name it! It’s never been more cost effective to enjoy these Italian favorites at home

Don’t miss more of my incredible party dips, like this creamy and scoopable Baked Feta and this 5-minute Cream Cheese Salsa Dip!

Ingredient Notes and Substitutions

Spinach – I like to use frozen spinach (it’s always ripe and ready to go!), but you need to thaw it first.

And can you use fresh spinach instead of frozen? Absolutely! Just steam or sautee it first, drain the liquid, and measure out ¾ cups to use.
Cream Cheese – Let it soften or you’ll have a lot of mixing in your future!

It’s possible to speed up the process by cutting it into smaller pieces and letting it sit, covered, at room temperature for 30 minutes to 1 hour.
Dried Basil & Fresh Parsley – This copycat Olive Garden spinach artichoke dip recipe is convenient in that you can use either fresh or dried herbs.

I recommend this combo, but feel free to use both dried or both fresh, whatever you have!
Mozzarella Cheese – This is the cheese I recommend for the best melt and mild taste. But don’t let me stop you from trying out some other cheeses!

Monterey Jack, Gouda, and an extra helping of parmesan would never steer you wrong.

Tips for Making Flawless Olive Garden Appetizers at Home

Broil it at the end for a gorgeous, golden brown finish.

Depending on your oven and the depth of the baking dish, your dip might be nice and toasty before the top is properly bubbly and brown.

In this case, give it a good 5 minutes on broil for it to get just golden on the surface.

End up with a watery dip?

It’s really important to totally thaw and pat dry the spinach so that there isn’t too much moisture floating around in the dish.

If it still seems too runny to you, you can always add a little more cream cheese. But give it a bake, and I promise it’ll all come together.

Kick the dip up a notch!

Crushed red pepper flakes are really great for baking in the heat and having pops of spice in certain bites.

Some chopped jalapenos do a good job too, but will affect the texture for sure.

For more heat throughout, a powdered chili pepper or paprika would be better.

Want a crazy creamy dip?

If you’d prefer a dip with no lumps or bumps, throw everything into a food processor or high powered blender and pulse until everything is totally combined.

Just note that this isn’t the same as the restaurant version, which has savory, tasty bites of the veggies throughout!

Storing and Reheating Spinach Artichoke Dip from Olive Garden

Keep any leftovers (if you have any) in an airtight container and refrigerate for up to 3 days.

Reheat it same as before — in the oven at 350°F for 10 to 15 minutes until bubbly all over.

Spinach artichoke dip can also be frozen in a freezer bag or freezer-safe container. Let it thaw in the fridge overnight before reheating!

Kitchen Tools You Will Need

Large Bowl – This one is my go-to!
Baking Dish – One of my absolute favorites! I’ve been using this simple, durable pan for years, and it never disappoints.

Olive Garden Spinach Artichoke Dip Recipe FAQ

Is spinach artichoke dip at Olive Garden vegetarian?

It is! There is no meat to be found anywhere in this recipe.

Because of the cheese and cream, however, it is not vegan.

Can I make Olive Garden spinach artichoke dip ahead of time?

You most certainly can!

To make this bake ahead of time, just go ahead and throw it all together — but don’t throw it in the oven! Instead, cover with plastic wrap (a few layers, just to be safe) and refrigerate.

Once you’re ready to bake it, let it sit at room temperature for just 15 minutes or so, then bake as instructed in the recipe.

What can I eat with spinach artichoke dip?

So, so much! To make Olive Garden spinach artichoke dip just like the restaurant, serve with flatbread crisps.

But you can literally eat it with anything! I’ve served it with sliced red and green bell peppers and carrots (delicious and crisp!) and also tortilla chips. Pita chips are great and crunchy too — as are crackers!

See what I mean? Anything goes!

Enjoy!
With love, from our simple kitchen to yours.

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Other Olive Garden Copycat Recipes

Olive Garden Breadsticks

Olive Garden Alfredo Sauce

Giant Cheese Stuffed Shells (Olive Garden Copycat)

Olive Garden Chicken Gnocchi Soup

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Olive Garden Spinach Artichoke Dip Copycat

Olive Garden Spinach Artichoke Dip is a tangy, cheesy masterpiece! Recreate it with my spinach artichoke dip Olive Garden copycat recipe.

Course Appetizer

Cuisine Italian

Method Oven

Prep Time 15

Cook Time 30

Total Time 45

Servings -8

Calories 330cal

Author Donna Elick

Equipment

Ingredients

8 ounces cream cheese at room temperature
1/2 cup mayonnaise
1/2 cup shredded parmesan cheese
2 cloves garlic minced
1 teaspoon dried basil
1/2 teaspoon garlic powder
3 tablespoons fresh chopped parsley
14 ounce can artichoke hearts drained and roughly chopped
3/4 cup frozen spinach thawed and drained
1/4 cup shredded fresh mozzarella cheese

Instructions

Preheat your oven to 350℉ (175)℃.
In a large mixing bowl, combine the cream cheese, mayonnaise, shredded parmesan, minced garlic, dried basil and garlic powder.
Stir in the chopped artichokes, drained spinach, and fresh parsley, making sure they are evenly distributed throughout the mixture.
Transfer the mixture to a greased oven-safe baking dish or cast-iron skillet.
Sprinkle the shredded mozzarella evenly over the top of the dip.
Bake the dip in the preheated oven for 25-30 minutes, or until the dip is bubbly and the cheese on top is golden brown.
Remove the dip from the oven and let it cool slightly before serving.
Serve with your favorite tortilla chips, crispy pita chips, or crusty bread for dipping. Enjoy!

Nutrition

Originally published August 2023

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