Pasta with Homemade Basil‑Garlic Parmesan Pesto

Ingredients

• 320 g dry pasta (about 11 oz) — spaghetti, fettuccine, or penne
• 40–50 g fresh basil leaves (about 2 packed cups)
• 2 medium garlic cloves
• 100 g finely grated Parmesan (about 1 cup)
• 6 tablespoons extra‑virgin olive oil (90 ml)
• 1 tablespoon lemon juice (optional, for brightness)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 240 ml (1 cup) reserved pasta cooking water
• 20 g extra Parmesan for serving (shavings or grated; about 2 tbsp)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente; before draining, reserve 1 cup of the pasta cooking water.
2. In a food processor or small blender, place the basil leaves, garlic cloves, salt, and pepper; pulse a few times to start breaking down the leaves.
3. With the motor running, drizzle in the olive oil in a steady stream until you have a smooth paste; stop and stir in the grated Parmesan and lemon juice, tasting and adjusting salt as needed.
4. Return the drained, still‑warm pasta to a large bowl or back into the warmed pot off the heat.
5. Add 3 to 4 tablespoons of the pesto to the pasta and toss vigorously; if needed, add the reserved cooking water a little at a time until you reach the desired creamy consistency.
6. Taste and adjust salt, pepper, or extra Parmesan; the pesto should coat the pasta well without being dry or watery.
7. Serve immediately with Parmesan shavings on top and a few basil leaves to garnish.

Tips

• Use very fresh basil leaves and rinse them quickly in cold water, then pat dry with paper towels to avoid excess moisture in the pesto.
• If you don't have a food processor, finely chop the basil and garlic and mix with the olive oil and Parmesan with a fork for a rustic pesto.
• Always reserve some pasta cooking water to adjust texture: the starch helps the sauce cling to the pasta.

Variations

• Creamier pesto: fold in 3 tablespoons of cream cheese or 2 tablespoons of heavy cream at the end for a smoother sauce.
• No‑lemon pesto: omit the lemon juice and add an extra tablespoon of Parmesan to boost the flavor.
• Add protein: toss in grilled chicken cubes or sautéed shrimp to make it a heartier main course.

FAQ