Garden Herb Pesto Pasta

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant pasta dish tossed with homemade pesto made from garden-fresh basil, pine nuts, and garlic, finished with Parmesan. This Italian-inspired pasta recipe, ready in about 25 minutes, blends spaghetti, basil, pine nuts into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 500 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz spaghetti
• 2 cups, fresh leaves basil
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1/4 cup, grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: In a food processor, combine 2 cups fresh basil leaves, 1/4 cup pine nuts, 2 cloves garlic, 1/2 cup extra-virgin olive oil, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Process until smooth, scraping down the sides as needed.
3. Step 3: Add the drained spaghetti and 1/2 cup reserved pasta water to the food processor with the pesto. Pulse until the pasta is evenly coated and the sauce is creamy, adding more pasta water if too thick. Serve immediately while hot.