24 Delicious Pesto Pasta Recipes for Every Occasion

Ever find yourself staring into the pantry, dreaming of a meal that’s both effortless and bursting with flavor? You’re not alone! Pesto pasta is the hero of quick dinners, seasonal feasts, and comfort food cravings alike. From classic basil to inventive twists, we’ve gathered 24 mouthwatering recipes that promise to spice up your cooking routine. Dive in and discover your next favorite dish!

Classic Basil Pesto Pasta

Craving a quick, flavorful meal? Classic Basil Pesto Pasta is your answer. It’s fresh, herby, and ready in minutes.

Ingredients

• 2 cups fresh basil leaves (packed, the fresher the better)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup pine nuts (toasted lightly for extra crunch)
• 2 garlic cloves (minced, adjust if you’re not a garlic fan)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp salt (I like mine on the less salty side)
• 12 oz pasta (I prefer linguine for this, but any works)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, blend basil, olive oil, pine nuts, garlic, Parmesan, and salt in a food processor until smooth. Tip: Scrape down the sides to ensure everything is evenly blended.
4. Drain pasta, reserving 1/2 cup of pasta water.
5. Return pasta to the pot and mix in pesto, adding reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps the pesto cling better.
6. Serve immediately, topped with extra Parmesan. Tip: For a nuttier flavor, sprinkle some extra toasted pine nuts on top.

Fresh and vibrant, this pesto pasta boasts a creamy texture with a punch of garlic and basil. Try it with a side of grilled chicken or a crisp white wine for a complete meal.

Sun-Dried Tomato Pesto Pasta

Just when you think pasta can’t get any better, sun-dried tomato pesto pasta comes along. This dish is a vibrant, flavorful twist on classic pesto, perfect for a quick dinner.

Ingredients

• 8 oz pasta (I love fusilli for its grooves that hold the pesto well)
• 1/2 cup sun-dried tomatoes in oil, drained (save the oil!)
• 1/4 cup extra virgin olive oil (the good stuff makes a difference)
• 1/3 cup grated Parmesan cheese (freshly grated melts smoother)
• 1/4 cup pine nuts (toasted for extra crunch)
• 2 garlic cloves (because more garlic is always better)
• Salt to taste (I use sea salt for a cleaner taste)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, blend sun-dried tomatoes, olive oil, Parmesan, pine nuts, and garlic in a food processor until smooth. Tip: Scrape down the sides to ensure everything is evenly blended.
3. Drain pasta, reserving 1/2 cup of pasta water. Tip: The starchy water helps the pesto cling to the pasta.
4. Return pasta to the pot. Add pesto and toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen the sauce.
5. Season with salt to taste. Tip: Taste before adding salt; the Parmesan and sun-dried tomatoes add saltiness.

Perfectly al dente pasta coated in a rich, nutty pesto with a sweet-tangy kick from the sun-dried tomatoes. Serve with a sprinkle of extra Parmesan and a drizzle of the reserved sun-dried tomato oil for an extra flavor boost.

Arugula Walnut Pesto Pasta

Just when you thought pesto couldn’t get any better, this arugula walnut version comes along. It’s peppery, nutty, and perfect for a quick pasta dish.

Ingredients

• 2 cups fresh arugula (packed, the more the merrier for that peppery kick)
• 1/2 cup walnuts (toasted, because it brings out their nutty flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 garlic cloves (because pesto isn’t pesto without garlic)
• 1/2 tsp salt (I like to start with this and adjust)
• 12 oz pasta (any shape, but I love how fusilli holds the pesto)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, toast walnuts in a dry skillet over medium heat until fragrant, about 3-5 minutes. Tip: Stir frequently to prevent burning.
4. In a food processor, combine arugula, toasted walnuts, garlic, and salt. Pulse until finely chopped.
5. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Tip: Scrape down the sides as needed for even blending.
6. Transfer the pesto to a large bowl and stir in Parmesan cheese.
7. Drain the pasta, reserving 1/2 cup of pasta water.
8. Add the hot pasta to the pesto bowl and toss to coat. Tip: Use pasta water as needed to loosen the sauce.

Out of the bowl, this pasta boasts a creamy texture with a bold, peppery flavor from the arugula. Serve it with extra Parmesan on top or alongside grilled chicken for a heartier meal.

Creamy Avocado Pesto Pasta

Mouthwatering and effortlessly creamy, this avocado pesto pasta is a weeknight savior. Packed with fresh flavors, it’s ready in under 20 minutes.

Ingredients

• 2 ripe avocados – the creamier, the better.
• 1/2 cup fresh basil leaves – tightly packed for maximum flavor.
• 2 cloves garlic – because everything’s better with garlic.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes.
• 1/2 cup grated Parmesan cheese – freshly grated melts smoother.
• 1 tbsp lemon juice – adds the perfect zing.
• Salt to taste – I start with 1/2 tsp and adjust.
• 12 oz pasta of choice – spaghetti or penne works great here.

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 9 minutes.
3. While pasta cooks, halve and pit the avocados, scooping the flesh into a food processor.
4. Add basil, garlic, olive oil, Parmesan, lemon juice, and salt to the food processor.
5. Blend until smooth, scraping down the sides as needed, about 1 minute.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Return pasta to the pot and toss with the avocado pesto, adding reserved pasta water a tablespoon at a time until desired creaminess is reached.
8. Serve immediately, garnished with extra Parmesan and basil leaves if desired.

Wonderfully creamy with a bright, herby kick, this pasta is a dream. Try it topped with cherry tomatoes or grilled chicken for an extra layer of flavor.

Spinach Cashew Pesto Pasta

Spinach cashew pesto pasta is a vibrant, nutrient-packed dish that comes together in minutes. Savor the creamy texture and fresh flavors any night of the week.

Ingredients

• 8 oz pasta (I love fusilli for its spiral shape that holds the pesto well)
• 2 cups fresh spinach (packed, stems removed for a smoother pesto)
• 1/2 cup raw cashews (soaked for 30 minutes if you don’t have a high-powered blender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (minced, adjust if you’re not a garlic fan)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground for the best flavor)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (freshly squeezed, it brightens the dish)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, blend spinach, cashews, olive oil, garlic, salt, pepper, Parmesan, and lemon juice in a food processor until smooth. Tip: Scrape down the sides as needed to ensure everything is well incorporated.
4. Drain the pasta, reserving 1/2 cup of the pasta water.
5. Return the pasta to the pot and stir in the pesto, adding reserved pasta water a tablespoon at a time until desired consistency is reached. Tip: The starch in the pasta water helps the pesto cling to the noodles.
6. Serve immediately, topped with extra Parmesan. Tip: For a protein boost, add grilled chicken or chickpeas.

Great for meal prep, this pasta maintains its creamy texture when reheated. The cashews add a rich depth, while the spinach keeps it light. Try serving it with a sprinkle of red pepper flakes for a spicy kick.

Roasted Red Pepper Pesto Pasta

Let’s dive into a dish that’s as vibrant as it is flavorful. Roasted red pepper pesto pasta is a weeknight hero, ready in under 30 minutes.

Ingredients

• 12 oz pasta (I’m partial to fusilli for its twisty texture)
• 2 large red bell peppers (charred skins add depth)
• 1/2 cup extra virgin olive oil (my go-to for richness)
• 1/3 cup grated Parmesan (freshly grated melts better)
• 1/4 cup toasted pine nuts (for a crunchy contrast)
• 2 garlic cloves (minced finely to avoid bitterness)
• 1 tsp salt (adjust based on your pasta water)

Instructions

1. Preheat your oven to 450°F. Halve and seed the bell peppers.
2. Place peppers skin-side up on a baking sheet. Roast for 20 minutes until skins blister.
3. Transfer peppers to a bowl, cover with plastic wrap. Steam for 10 minutes to loosen skins.
4. Peel skins off peppers. Tip: A paper towel helps grip slippery skins.
5. In a blender, combine peeled peppers, olive oil, Parmesan, pine nuts, garlic, and salt. Blend until smooth.
6. Cook pasta in salted boiling water according to package directions. Reserve 1/2 cup pasta water.
7. Drain pasta, return to pot. Stir in pesto, adding reserved water as needed for sauciness.

With its silky sauce and al dente bite, this pasta shines. Try it topped with extra pine nuts or a drizzle of olive oil for flair.

Kale Almond Pesto Pasta

Zesty and vibrant, this Kale Almond Pesto Pasta brings a fresh twist to your dinner table. It’s quick, nutritious, and packed with flavor.

Ingredients

• 8 oz pasta (I love using fusilli for its spirals that hold the pesto well)
• 2 cups kale, stems removed and roughly chopped (the darker the leaves, the better the flavor)
• 1/2 cup almonds, toasted (toasting brings out their nutty essence)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 garlic cloves (fresh is key here)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (for a bright kick)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, combine kale, almonds, garlic, and Parmesan in a food processor.
4. Pulse until finely chopped, then slowly drizzle in olive oil while the processor runs.
5. Add lemon juice and a pinch of salt, then process until smooth. Tip: Scrape down the sides to ensure everything is evenly incorporated.
6. Drain the pasta, reserving 1/2 cup of the cooking water.
7. Return the pasta to the pot and mix in the pesto, adding reserved water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling better.
8. Serve immediately, topped with extra Parmesan. Tip: A sprinkle of red pepper flakes adds a nice heat.

Creamy and rich, the pesto coats each noodle perfectly, with the kale offering a slight bitterness balanced by the nutty almonds. Try serving it with grilled chicken or a crisp white wine for a complete meal.

Artichoke Pesto Pasta

Artichoke pesto pasta brings a creamy, herby twist to your weeknight dinner lineup. A quick blend of jarred artichokes and fresh basil makes this sauce a breeze.

Ingredients

• 8 oz pasta (I love fusilli for its sauce-holding ridges)
• 1 cup jarred artichoke hearts, drained (go for the marinated ones for extra flavor)
• 1/2 cup fresh basil leaves (pack them lightly for the perfect herbiness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (the real deal, please)
• 2 garlic cloves (freshly minced for that sharp kick)
• Salt to taste (I start with 1/4 tsp and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for flavorful pasta.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, combine artichoke hearts, basil, olive oil, Parmesan, and garlic in a food processor. Tip: Pulse until smooth but slightly chunky for texture.
4. Drain pasta, reserving 1/2 cup of pasta water. Tip: The starchy water helps thin the pesto perfectly.
5. Return pasta to the pot, add pesto, and toss to coat, adding reserved pasta water as needed for consistency.
6. Season with salt, toss again, and serve immediately. Lush and creamy, this pasta pairs wonderfully with a crisp white wine or a simple side salad for contrast.

Cilantro Lime Pesto Pasta

Perfect for a quick weeknight dinner, this Cilantro Lime Pesto Pasta brings a fresh twist to your table. Packed with vibrant flavors, it’s a dish that promises to delight.

Ingredients

• 8 oz pasta (I love using fusilli for its ability to hold the pesto well)
• 2 cups fresh cilantro, packed (stems are fine, they add flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup pine nuts (toasted for a deeper flavor)
• 2 cloves garlic (freshly minced for that punch)
• 1 lime, juiced (about 2 tbsp, adjust to your tang preference)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground)
• 1/2 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Stir frequently to avoid burning.
4. In a food processor, combine the cilantro, toasted pine nuts, garlic, lime juice, salt, and pepper. Pulse until finely chopped.
5. With the processor running, slowly drizzle in the olive oil until the pesto is smooth.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. Toss the pasta with the pesto and grated Parmesan, adding reserved pasta water as needed to loosen the sauce.
8. Serve immediately, garnished with extra Parmesan and a lime wedge if desired.

Zesty and fresh, this pasta is a celebration of textures and flavors. The pesto clings beautifully to the pasta, offering a creamy yet bright bite. Try serving it with grilled shrimp for an extra protein boost.

Mint Pea Pesto Pasta

Perfect for a quick, refreshing meal, this Mint Pea Pesto Pasta combines vibrant flavors in minutes.

Ingredients

• 8 oz pasta (I love fusilli for its pesto-holding ridges)
• 1 cup fresh peas (frozen works in a pinch, but fresh is sweeter)
• 1/2 cup fresh mint leaves (packed, no stems)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan (plus extra for serving)
• 1 garlic clove (minced, for a sharp kick)
• 1/2 tsp salt (adjust based on your pasta water’s saltiness)
• 1/4 tsp black pepper (freshly ground, for best flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, blend peas, mint, olive oil, Parmesan, garlic, salt, and pepper in a food processor until smooth. Tip: Scrape down the sides to ensure everything is evenly incorporated.
4. Reserve 1/2 cup of pasta water, then drain the pasta and return it to the pot.
5. Add the pesto to the pasta, tossing to coat. Use reserved pasta water to adjust consistency if needed. Tip: The starch in the water helps the pesto cling to the pasta.
6. Serve immediately, topped with extra Parmesan. Tip: A squeeze of lemon adds a bright contrast to the mint.

Now you have a dish that’s creamy yet light, with a fresh minty punch. Try it with grilled chicken for a protein boost or enjoy as is for a vegetarian delight.

Pumpkin Seed Pesto Pasta

Mixing up your pasta game is easy with this Pumpkin Seed Pesto Pasta. It’s a nutty, herby twist on the classic that comes together in minutes. Perfect for those nights when you want something quick but packed with flavor.

Ingredients

• 8 oz pasta (I love using fusilli for its twists that hold the pesto well)
• 1/2 cup pumpkin seeds (toasted for extra crunch)
• 2 cups fresh basil leaves (packed, the fresher the better)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (minced, adjust if you’re not a huge fan)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1 tbsp lemon juice (freshly squeezed, it brightens the dish)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, toast the pumpkin seeds in a dry skillet over medium heat until they start to pop, about 3-4 minutes. Tip: Stir frequently to avoid burning.
4. In a food processor, combine the toasted pumpkin seeds, basil, olive oil, garlic, Parmesan, and lemon juice. Blend until smooth. Tip: Scrape down the sides as needed to ensure everything is evenly incorporated.
5. Drain the pasta, reserving 1/2 cup of the pasta water.
6. Toss the pasta with the pesto, adding reserved pasta water a little at a time until the desired consistency is reached. Tip: The starch in the pasta water helps the pesto cling to the noodles.
7. Season with salt to taste and serve immediately, topped with extra Parmesan.

Absolutely creamy with a crunch from the pumpkin seeds, this pesto pasta is a textural dream. Try serving it with a side of roasted cherry tomatoes for a pop of color and sweetness.

Olive Pesto Pasta

Get ready to elevate your pasta game with this Olive Pesto Pasta. It’s a bold, flavorful dish that comes together in no time.

Ingredients

• 8 oz pasta (I love using fusilli for its twists that hold the pesto well)
• 1 cup pitted green olives (go for the ones packed in brine for extra flavor)
• 1/2 cup fresh basil leaves (the fresher, the better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (minced finely to avoid any harsh bites)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 1/4 tsp salt (adjust based on the saltiness of your olives)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, combine olives, basil, olive oil, garlic, Parmesan, salt, and pepper in a food processor.
4. Pulse until the mixture is finely chopped but still slightly chunky, about 10 pulses.
5. Drain the pasta, reserving 1/4 cup of the pasta water.
6. Return the pasta to the pot and add the olive pesto, tossing to coat evenly.
7. If the pesto is too thick, gradually add the reserved pasta water until desired consistency is reached.
8. Serve immediately, topped with extra Parmesan cheese.

Fresh and vibrant, this Olive Pesto Pasta boasts a perfect balance of briny and herby flavors. Try serving it with a side of crusty bread to soak up any extra sauce.

Garlic Scape Pesto Pasta

Garlic scapes bring a punch to this pesto pasta, blending freshness with a garlicky kick. Great for a quick, flavorful meal.

Ingredients

• 1 cup garlic scapes, chopped (the curly tops add a nice texture)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1/4 cup pine nuts (toasted for extra crunch)
• 1 lb pasta (I love fusilli for its sauce-holding twists)
• Salt to taste (sea salt enhances the flavors)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, toast pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Tip: Stir constantly to avoid burning.
4. In a food processor, combine garlic scapes, toasted pine nuts, and Parmesan. Pulse until finely chopped.
5. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Tip: Scrape down the sides to ensure even blending.
6. Drain pasta, reserving 1/2 cup of pasta water.
7. Toss pasta with pesto, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling better.

Kick up the flavor by serving with a sprinkle of red pepper flakes or extra Parmesan. The pesto coats the pasta beautifully, offering a creamy texture with a vibrant, garlicky taste. Perfect for a summer dinner al fresco.

Broccoli Pesto Pasta

Tired of the same old pasta dishes? Broccoli pesto pasta is a vibrant, nutrient-packed twist that’s as easy to make as it is delicious. This dish combines the freshness of broccoli with the rich, herby flavors of traditional pesto for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 12 oz pasta (I love using fusilli for its ability to hold onto the pesto)
• 2 cups broccoli florets (fresh is best, but frozen works in a pinch)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup grated Parmesan cheese (the real deal, please)
• 1/4 cup pine nuts (toasted for extra crunch)
• 2 garlic cloves (because more garlic is always better)
• Salt (just a pinch to bring out the flavors)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, steam the broccoli florets for 5 minutes until bright green and tender.
4. In a food processor, combine the steamed broccoli, olive oil, Parmesan, pine nuts, garlic, and a pinch of salt.
5. Pulse until smooth, scraping down the sides as needed to ensure everything is well incorporated.
6. Drain the pasta, reserving 1/2 cup of the pasta water.
7. Return the pasta to the pot and mix in the broccoli pesto, adding reserved pasta water a tablespoon at a time to reach your desired consistency.
8. Serve immediately, garnished with extra Parmesan and pine nuts if desired.

Keep it simple or jazz it up with grilled chicken or shrimp for added protein. The pesto’s creamy texture and the pasta’s al dente bite make for a satisfying meal that’s as versatile as it is flavorful.

Zucchini Pesto Pasta

Summer zucchini shines in this quick, vibrant pasta dish. Skip the store-bought pesto—homemade takes minutes.

Ingredients

• 2 medium zucchinis, sliced into ribbons (a mandoline makes this easy)
• 12 oz pasta (I swear by fusilli for pesto)
• 2 cups fresh basil leaves (packed, stems removed)
• 1/2 cup extra virgin olive oil (the good stuff matters here)
• 1/3 cup pine nuts (toasted lightly for depth)
• 2 garlic cloves (fresh only, please)
• 1/2 cup grated Parmesan (plus extra for serving)
• Salt (I use sea salt for its clean taste)

Instructions

1. Bring a large pot of salted water to a boil. Add pasta; cook al dente, 9-11 minutes.
2. While pasta cooks, toast pine nuts in a dry skillet over medium heat until golden, 3 minutes. Watch closely—they burn fast.
3. In a food processor, combine basil, garlic, toasted pine nuts, and Parmesan. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until pesto is smooth. Season with salt.
5. Drain pasta, reserving 1/2 cup pasta water. Return pasta to pot.
6. Toss pasta with zucchini ribbons and pesto, adding reserved pasta water as needed to loosen the sauce.
7. Serve immediately, topped with extra Parmesan. Tip: Letting it sit thickens the sauce—toss in more water if reheating.

Rich pesto clings to every noodle, with zucchini adding a fresh crunch. Try it chilled for a next-day pasta salad twist.

Carrot Top Pesto Pasta

Never let those vibrant carrot tops go to waste again. This Carrot Top Pesto Pasta turns them into a flavorful, herbaceous sauce that clings perfectly to al dente noodles.

Ingredients

• 2 cups packed carrot tops, stems removed (the fresher, the better—just like from your garden)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup walnuts (toasted for a deeper flavor)
• 2 garlic cloves (because more is always better)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 12 oz pasta of choice (I’m partial to fusilli for its twists)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. While waiting, toast walnuts in a dry skillet over medium heat for 5 minutes, stirring often, until fragrant. Tip: Watch closely to avoid burning.
3. In a food processor, combine carrot tops, toasted walnuts, garlic, and Parmesan. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
5. Cook pasta according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup pasta water before draining.
6. Drain pasta and return to the pot. Stir in pesto, adding reserved pasta water a tablespoon at a time to loosen the sauce if needed.
7. Season with salt, toss well, and serve immediately.

Delightfully fresh and slightly peppery, this pesto coats each noodle with a vibrant green hue. Try it topped with extra Parmesan and a drizzle of olive oil for an extra touch of richness.

Beet Pesto Pasta

This vibrant Beet Pesto Pasta swaps traditional basil for roasted beets, offering a earthy sweetness that pairs perfectly with al dente pasta.

Ingredients

• 2 medium beets, roasted and peeled (I roast mine wrapped in foil at 400°F for about an hour)
• 1/2 cup walnuts, toasted (toasting brings out their nutty flavor)
• 1/2 cup grated Parmesan cheese (the real deal, please)
• 2 garlic cloves (because more garlic is always better)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 12 oz pasta (I love fusilli for its spirals that hold onto the pesto)
• Salt to taste (don’t skimp, it’s key to balancing the sweetness)

Instructions

1. Preheat your oven to 400°F. Wrap beets in foil and roast until tender, about 1 hour. Let cool, then peel.
2. While beets cool, toast walnuts in a dry pan over medium heat until fragrant, about 5 minutes. Let cool.
3. In a food processor, combine peeled beets, toasted walnuts, Parmesan, and garlic. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the mixture is smooth. Season with salt.
5. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water.
6. Toss hot pasta with beet pesto, adding reserved pasta water as needed to loosen the sauce.
7. Serve immediately, garnished with extra Parmesan and walnuts if desired.

Lusciously creamy with a punch of garlic and earthiness, this pasta shines when served with a crisp white wine. The pesto’s vibrant hue makes it a showstopper at any dinner table.

Parsley Walnut Pesto Pasta

A quick, vibrant dish that’s as easy to make as it is delicious. Parsley Walnut Pesto Pasta brings a fresh twist to your weeknight dinner rotation.

Ingredients

– 2 cups fresh parsley leaves (packed, stems removed for a smoother pesto)
– 1/2 cup walnuts (toasted for deeper flavor)
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 2 garlic cloves (because fresh is best)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1/2 tsp salt (adjust based on your cheese’s saltiness)
– 12 oz pasta (I love fusilli for its twists that hold pesto well)

Instructions

1. Toast walnuts in a dry skillet over medium heat for 5 minutes, stirring often, until fragrant. Tip: Watch closely to prevent burning.
2. Boil pasta in salted water according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
3. In a food processor, combine parsley, toasted walnuts, garlic, Parmesan, and salt. Pulse until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
5. Toss the drained pasta with the pesto in a large bowl, adding reserved pasta water a tablespoon at a time to reach desired consistency. Tip: The starch in the water helps the pesto cling to the pasta.
6. Serve immediately, topped with extra Parmesan. You’ll love the creamy texture and the bright, nutty flavors. Try it with a sprinkle of red pepper flakes for a spicy kick.

Chipotle Pesto Pasta

Chipotle pesto pasta brings a smoky twist to your classic pesto. Perfect for those evenings when you crave something bold yet comforting.

Ingredients

• 8 oz pasta (I love fusilli for its grooves that hold the pesto well)
• 2 cups fresh basil leaves (packed, the fresher the better)
• 1/4 cup pine nuts (toasted lightly for extra crunch)
• 2 chipotle peppers in adobo sauce (adjust for heat preference)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 garlic cloves (because everything’s better with garlic)
• Salt to taste (I use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, blend basil, pine nuts, chipotle peppers, garlic, and Parmesan in a food processor until finely chopped.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Tip: Scrape down the sides as needed for even blending.
5. Drain pasta, reserving 1/2 cup of pasta water.
6. Return pasta to the pot and mix in pesto, adding reserved pasta water as needed to loosen the sauce. Tip: The starchy water helps the pesto cling to the pasta.
7. Season with salt to taste and serve immediately. Tip: Garnish with extra Parmesan and a sprinkle of pine nuts for texture.

Dish out this smoky, creamy pesto pasta for a meal that’s as vibrant in flavor as it is in color. Try it with grilled chicken or a crisp white wine for a complete dining experience.

Lemon Basil Pesto Pasta

Lemon basil pesto pasta is a refreshing twist on the classic, perfect for summer nights. Light, zesty, and ready in minutes, it’s a weeknight savior.

Ingredients

• 2 cups fresh basil leaves (packed, the more the merrier)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup pine nuts (toasted lightly for extra crunch)
• 2 garlic cloves (because garlic makes everything better)
• 1/2 cup grated Parmesan cheese (freshly grated, please)
• 1 lemon (zested and juiced, for that bright kick)
• Salt (just a pinch, to balance the flavors)
• 12 oz pasta (I love fusilli for its twists)

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While pasta cooks, toast pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Tip: Shake the pan often to avoid burning.
4. In a food processor, combine basil, olive oil, toasted pine nuts, garlic, Parmesan, lemon zest, and juice. Pulse until smooth. Tip: Scrape down the sides as needed for even blending.
5. Drain pasta, reserving 1/2 cup of pasta water.
6. Toss pasta with pesto in the pot, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the water helps the sauce cling to the pasta.
7. Serve immediately, garnished with extra Parmesan and lemon zest if desired.

Ultra creamy with a punch of lemon, this pasta is a delight. Try it with grilled chicken or a crisp white wine for a complete meal.

Thai Basil Pesto Pasta

Dive into this Thai Basil Pesto Pasta for a quick, flavorful twist on classic pesto. Perfect for weeknights, it’s vibrant, herbaceous, and packs a punch.

Ingredients

• 2 cups fresh Thai basil leaves (packed, stems removed for maximum flavor)
• 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/3 cup roasted peanuts (for crunch and depth, skip if allergic)
• 3 garlic cloves (freshly minced, no substitutes)
• 1 tbsp lime juice (freshly squeezed, adjust to brightness preference)
• 1/2 tsp salt (fine sea salt blends best)
• 12 oz spaghetti (cooked al dente, reserve 1/2 cup pasta water)

Instructions

1. Blend Thai basil, olive oil, peanuts, garlic, lime juice, and salt in a food processor until smooth. Tip: Scrape down sides for even blending.
2. Cook spaghetti in boiling salted water for 8-10 minutes until al dente. Drain, saving 1/2 cup pasta water.
3. Toss spaghetti with pesto in a large bowl, adding reserved pasta water 1 tbsp at a time until desired consistency. Tip: The starch in pasta water helps the sauce cling.
4. Serve immediately. Tip: Garnish with extra basil leaves and crushed peanuts for texture.

This dish boasts a creamy yet light texture with a bold, nutty flavor. Try it with grilled shrimp for a protein boost or chilled as a pasta salad.

Mushroom Pesto Pasta

Mushroom pesto pasta blends earthy flavors with creamy texture, perfect for a quick yet satisfying meal. This dish turns simple ingredients into something special with minimal effort.

Ingredients

– 8 oz pasta (I love fusilli for its twists that hold pesto well)
– 2 cups fresh basil leaves (packed, the fresher the better)
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/3 cup pine nuts (toasted lightly for extra crunch)
– 2 garlic cloves (minced, adjust if you’re not a garlic fan)
– 1/2 cup grated Parmesan cheese (plus extra for serving)
– 1 cup sliced mushrooms (cremini add a nice depth)
– Salt to taste (I use sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes.
2. While pasta cooks, heat a skillet over medium heat. Add olive oil, then mushrooms, sautéing until golden, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. In a food processor, combine basil, pine nuts, garlic, and Parmesan. Pulse until finely chopped. Tip: Scrape down the sides to ensure everything is evenly incorporated.
4. With the processor running, slowly drizzle in olive oil until the pesto is smooth. Season with salt.
5. Drain pasta, reserving 1/2 cup of pasta water. Return pasta to the pot.
6. Add pesto and mushrooms to the pasta, tossing to combine. Use reserved pasta water to adjust consistency if needed. Tip: The starch in the water helps the pesto cling to the pasta.
Oven-ready in under 30 minutes, this mushroom pesto pasta offers a creamy texture with a nutty, herby punch. Serve with a sprinkle of Parmesan and a side of crusty bread for a complete meal.

Eggplant Pesto Pasta

Savor the simplicity of Eggplant Pesto Pasta, a dish that combines creamy pesto with the hearty texture of roasted eggplant. Perfect for a quick weeknight dinner that doesn’t skimp on flavor.

Ingredients

• 8 oz pasta (I’m partial to fusilli for its spiral shape that holds onto the pesto)
• 1 medium eggplant, diced into 1-inch cubes (leave the skin on for extra texture)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup basil pesto (homemade or store-bought, but always check for freshness)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the eggplant.
2. Toss the diced eggplant with 2 tbsp of olive oil, salt, and pepper on a baking sheet. Spread evenly for uniform cooking.
3. Roast the eggplant for 25 minutes, flipping halfway through, until golden and tender. Tip: Don’t overcrowd the pan to avoid steaming.
4. While the eggplant roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
5. In a large bowl, mix the drained pasta with the roasted eggplant, pesto, and remaining olive oil. Tip: Add reserved pasta water a tablespoon at a time if the mixture seems dry.
6. Stir gently to combine, ensuring the pesto coats every piece. Tip: A squeeze of lemon juice can brighten the flavors if the pesto is too rich.

Enjoy the creamy pesto clinging to each piece of pasta, with the eggplant adding a satisfying bite. Serve with a sprinkle of grated Parmesan or toasted pine nuts for an extra layer of flavor.

Truffle Pesto Pasta

Zesty and rich, this truffle pesto pasta is a game-changer for weeknight dinners. It’s quick, luxurious, and packed with flavor.

Ingredients

• 8 oz pasta (I love using linguine for its ability to hold onto the sauce)
• 2 cups fresh basil leaves (packed, the fresher the better)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp truffle oil (a little goes a long way)
• 1/3 cup grated Parmesan cheese (plus extra for serving)
• 2 garlic cloves (freshly minced for that sharp kick)
• 1/4 cup pine nuts (toasted, they add a lovely crunch)
• Salt to taste (I prefer sea salt for its clean flavor)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden, about 3 minutes. Watch closely to prevent burning.
4. In a food processor, combine basil, olive oil, truffle oil, Parmesan, garlic, and toasted pine nuts. Blend until smooth. Tip: Scrape down the sides as needed for an even blend.
5. Drain the pasta, reserving 1/2 cup of pasta water.
6. Toss the hot pasta with the pesto, adding reserved pasta water as needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
7. Serve immediately, garnished with extra Parmesan.

Mouthwatering and aromatic, this dish boasts a creamy texture with a nutty crunch. Try serving it with a side of grilled chicken or a crisp white wine for an elevated meal.

Conclusion

You’ve just explored a world of flavor with our 24 Delicious Pesto Pasta Recipes for Every Occasion! Whether you’re cooking for a cozy night in or a festive gathering, there’s a recipe here to inspire your next meal. We’d love to hear which ones become your favorites—drop us a comment below and don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos