Fresh basil pesto pasta
A vibrant homemade basil pesto tossed through pasta with green beans. Ten minutes to make the pesto, 15 to dinner.
- Prep
- 10 mins
- Cook
- 12 mins
- Total
- 22 mins
- Serves
- 4
- Difficulty
- Easy
- Cost
- Moderate
Recipe: Fresh basil pesto pasta
Fresh basil pesto pasta
Ingredients
For the pesto
- 50g fresh basil leaves, about 2 large bunches
- 40g pine nuts, toasted
- 1 clove garlic
- 40g vegetarian Italian-style hard cheese, finely grated; or Parmesan if not cooking for vegetarians
- 100ml extra virgin olive oil
- lemon juice, squeeze
- salt, pinch
For the pasta
- 400g trofie, linguine or penne
- 150g green beans, trimmed and halved
- extra cheese and basil, to serve (vegetarian hard cheese)
Kitchen kit
- Food processor or pestle and mortar Search Amazon for mini food processor
- Large saucepan Search Amazon for large pasta pan
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Method
-
Step 1: Make the pesto
Blitz the basil, pine nuts and garlic in a food processor until finely chopped. Add the cheese and, with the motor running, pour in the oil to make a loose paste. Season with salt and a little lemon juice.
-
Step 2: Cook the pasta
Cook the pasta in plenty of salted boiling water as the pack says, adding the green beans for the last 5 minutes.
-
Step 3: Toss
Reserve a cupful of pasta water, then drain. Return the pasta to the pan off the heat, add the pesto and a splash of pasta water and toss until glossy. Serve with extra cheese.
Tips
- Parmesan is not vegetarian (it uses animal rennet); use a vegetarian hard cheese for a vegetarian dish.
- Contains nuts (pine nuts) and milk.
Storing & reheating
Store the pesto in a jar, covered with a thin layer of oil, in the fridge and use within 2 days. Leftover pasta: refrigerate within 2 hours and eat within 2 days.
Freezing
Freeze pesto (without the cheese, stir it in after defrosting) in ice-cube trays for up to 3 months.
Variations
- Nut-free: use toasted sunflower seeds.
- Add halved cherry tomatoes and a few new potatoes for pasta alla Genovese.
Allergies: Always check the labels of the ingredients you buy for allergens — our dietary tags are a guide, not a guarantee.
From feeed.co.uk/recipes/pesto-pasta/ · Checked 17 October 2026
Questions people ask
Why does my pesto go dark?
Basil oxidises. Cover the surface with oil and use within a few days.
Sources & inspiration
Checked 17 October 2026. Written in our own words; we checked proportions, technique and food safety against:
See other recipes that use the same kit on our kitchen kit pages.
