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Fresh Pesto Pasta with Cherry Tomatoes and Basil

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A quick and easy homemade recipe featuring fresh basil pesto tossed with al dente pasta and juicy cherry tomatoes, perfect for a flavorful and comforting meal.

Ingredients

Scale
  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts, toasted (or walnuts as a substitute)
  • 2 garlic cloves, minced
  • 1/2 cup freshly grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon (optional)
  • 12 oz spaghetti or favorite pasta shape (gluten-free pasta works well)
  • 1 pint cherry tomatoes, halved
  • Fresh basil leaves, for garnish
  • Extra Parmesan, for serving

Instructions

  1. Toast the pine nuts in a small dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove from heat and let cool.
  2. Bring a large pot of salted water to a boil. Cook 12 oz of pasta according to package instructions until al dente (about 8-10 minutes). Reserve 1 cup of pasta water, then drain the pasta.
  3. In a food processor, combine basil leaves, toasted pine nuts, minced garlic, and Parmesan cheese. Pulse a few times to chop.
  4. With the processor running, slowly stream in 1/2 cup olive oil until the mixture is smooth but still textured. Add salt, pepper, and lemon juice (if using) to taste.
  5. Transfer hot pasta to a large mixing bowl. Add the fresh pesto and toss well to coat. If sauce is too thick, gradually stir in reserved pasta water until creamy and clings to noodles.
  6. Gently fold in halved cherry tomatoes, allowing their juices to mingle with the pasta.
  7. Garnish with extra fresh basil leaves and sprinkle with more Parmesan cheese. Serve immediately while warm.

Notes

Toast pine nuts carefully to avoid burning. Use fresh basil for best flavor and vibrant color. Pulse pesto ingredients instead of pureeing for a rustic texture. Reserve pasta water to adjust sauce consistency. Add tomatoes last to prevent mushiness. Pesto can be made ahead and stored with a thin layer of olive oil to prevent browning.

Nutrition

Keywords: pesto pasta, fresh basil, cherry tomatoes, homemade pesto, easy pasta recipe, quick dinner, vegetarian pasta, Italian pasta

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