How To Use Pesto From A Jar With Pasta

Pesto Pasta

It’s one of those restaurant-worthy meals that couldn’t be simpler or quicker to make at home. Pesto Pasta is one of those recipes. The appropriate method to accomplish it, though, takes a small amount of expertise. You’ll learn how to achieve the ideal coating of pesto to adhere to your pasta without using excessive quantities of oil or a separated sauce in this tutorial. The key to making the ideal Pesto Pasta is much straightforward than you would imagine! I recently published my go-to recipe for Basil Pesto, which you can find here.

As a matter of fact, I believe I’ve gone into pesto overdrive, attempting to use up the rest of my basil bush before the winter weather annihilates what’s left of it.

I’m not quite ready for you just yet, my friend.

I believe that most people associate pesto with the seasons of spring and summer, but the fact is that you can and should make it all year round.

  • Or, if all else fails, you can always get some some at the grocery store.
  • Non-negotiable, it’s the most usual way to finish up a jar of the green stuff, and it’s also one of the most straightforward.
  • Is it simple to make?
  • Is it possible to prepare a weeknight meal in under 30 minutes?
  • Delicious?
  • A dinner like this is perfect for when you want to eat something that tastes sophisticated but don’t want to spend too much time in the kitchen putting it together.
  • It’s bright, robust, and full of fresh taste, yet it’s also filling and fulfilling enough to satisfy your carb cravings.
  • Make sure you have plenty of crusty bread.


Despite the fact that I’ve previously raved about how simple this dish is to prepare, let’s have a look at how it’s done step by step so you can see exactly how fast it comes together. Here’s what you’ll need to do to get started:

  1. Make sure you have some pesto on hand. Simply combine some of my favorite handmade Basil Pesto (Pesto Alla Genovese) in a food processor or blender
  2. Alternatively, if you want to cheat a little, store-bought Basil Pesto (Pesto Alla Genovese) would suffice. In all seriousness, though, if you have a few minutes to spare, prepare the pesto yourself. In this recipe, it’s like 75 percent of the labor, but it’s 750 percent worth it
  3. Prepare the pasta. Bring a large pot of salted water to a boil, then add the pasta. Cook until the pasta is al dente, but don’t drain all of the water! It’s common practice to strain your pasta, but this time, instead of draining it in the traditional manner, consider using tongs to move it to a big colander or a large mixing bowl instead. You’ll be able to conserve the starchy pasta water if you do it this way. To elaborate, please wait a moment. Combine all of the ingredients. In a large mixing basin, toss together the pasta, pesto, and pasta water until uniformly covered and smooth. Taste it and season with extra salt and pepper if necessary
  4. Finish it off with a sprinkle of parsley. To finish, sprinkle parmesan cheese, pine nuts, red pepper flakes, and a few fresh basil leaves on top of your spaghetti to garnish it.


When producing a smooth pesto sauce for your pasta, the secret is to include some of the pasta water. Even though it seems to be murky, pasta water is said to as “liquid gold” for a reason. Here’s why it’s effective: According to what you may think, while the pasta cooks, it releases carbohydrates into the water surrounding it. The water becomes a beautiful shade of gold as a result! Those starches are used as thickeners and emulsifiers in the formulation. Adding flour or cornstarch to a sauce, for example, can thicken the gravy and prevent it from separating from the pan!

Keep that tip in your back pocket because it is applicable to a wide range of sauce types.


Anyone who has been reading this blog for a time knows that the one thing I enjoy even more than a terrific recipe is one that can be used in a variety of ways. (Or, perhaps more accurately, a fantastically versatile one.) The trouble is, there is a 100 percent chance that there is something hiding in the recesses of my refrigerator that I have completely forgotten about and that has to be consumed as soon as possible. Broccoli hidden at the bottom of the veggie drawer, leftover grilled chicken in a plastic container that was moved to the back of the shelf; you get the picture.

For a more interesting variation on my basic pesto pasta recipe, I’ve included some of my favorite ingredients and adaptations:

  • Make the switch to green. The rule of thumb is that anything that is green will most likely taste excellent with pesto. Yes, asparagus is a vegetable. Broccoli? Yup. Kale? Spinach? Arugula? Yes, yes, and yes. Even avocado is delicious when mashed with the pesto sauce and a squeeze of lemon juice to make a creamier pesto “dressing.” (See recipe below.) It’s important to blanch or saute vegetables such as broccoli before using them to ensure that they’re cooked through yet remain crisp. For leafy greens that can be eaten raw (such as spinach), simply mix them in with your warm pasta after you’ve withdrawn it from the pasta water, allowing the leafy greens to wilt but not completely soften. Alternatively, you may use buttermilk! If my mention of creamy avocado pesto dressing peaked your interest, you might also love the buttermilk pesto dressing that I use on my Creamy Pesto Pasta Salad (recipe below). (Or perhaps you’d like the complete recipe!) Pesto may be used in a variety of ways. Yes, basil pesto is my preferred choice, but you may substitute other leafy greens such as those indicated above (kale, spinach, or argula) if you like. You may also substitute walnuts or even sunflower seeds for the pine nuts, and you can use additional ingredients such as sun-dried tomatoes or roasted red peppers if you don’t have any pasta. It’s not an issue. If you are unable to (or do not like to) use pasta, that is perfectly OK! Alternatives such as shredded spaghetti squash or rice are excellent
  • Be creative with the seasonings. Capers, peppers, cherry tomatoes, mozzarella, lean meats such as chicken or fish, and other ingredients can be added to the dish as well.

If you have any additional suggestions, please share them in the comments section!


  • 1 cup basil pesto, either handmade or purchased, plus additional amounts as required
  • 12 ounces of your favorite spasta
  • Season with Kosher salt and freshly ground black pepper to taste
  • To be served with freshly grated parmesan cheese
  • Pine nuts are ready to be served. To be served with fresh basil leaves
  • Optional: crushed red pepper flakes to garnish the dish
  1. Bring a big saucepan of strongly salted water to a boil. Remove from heat and set aside. Prepare the pasta until it is al dente. Using tongs, carefully remove the pasta from the saucepan and set aside the pasta water
  2. Toss the pasta in a large mixing basin and set aside. 1 cup of pesto and 1/4 cup of the pasta water should be added. Combining well, add extra pasta water as required to properly cover pasta in glossy pesto sauce
  3. Tossing once more Depending on your preference, season with extra salt and pepper. Parmesan cheese, pine nuts, basil leaves, and crushed red pepper flakes can be sprinkled over top, if preferred. Serve hot or cold, depending on your preference.

How to Use a Jar of Pesto Sauce to Make Creamy Pesto

To make a jar of pesto sauce creamy, simply add some heavy cream or Parmesan cheese to the top of the container. Image via iStock and Getty Images (credit: 8vFanI). Although the components in prepared pesto can vary, the most common ones are basil, olive oil, garlic, and pine nuts. Basil, olive oil, garlic, and pine nuts are the four most common ingredients in prepared pesto. It’s simple to prepare creamy pesto sauce from a jar, which is a delicious condiment that can be used to dress pastas and other foods in a flash.


To make a jar of pesto sauce creamy, simply add some heavy cream or Parmesan cheese to the top of the container. This easy addition will only add a few seconds to your preparation time.

Creamy Pesto Sauce

In an interview with, Chef Julien Gremaud of the Avocado Grill in West Palm Beach and Palm Beach Gardens, Florida, shares his passion for making pesto, which is one of his favorite dishes to prepare. “My favorite way to make it is to use a lot of fresh basil. The fragrance is really incredible “he explains. Despite the fact that Gremaud does not frequently produce creamy pesto, he demonstrates how to do so. “When I prepare this, I either use heavy cream or incorporate cheeses such as Parmesan into the mixture during the mixing phase.

It’s important not to overheat the cheese or cream.” Gremaud loves putting his own take on store-bought pesto, which he makes in his kitchen.

It’s preferable if you can match the flavor of the seasoning to the food you’re creating.

More About Pesto

Pesto has a distinct flavor, but what does it taste like? “Fresh ingredients like as basil and garlic are combined with cream or cheese to create a creamy pesto sauce that is both decadent and delicious. From what I’ve tasted, it tastes like you’re going over Europe and are able to enjoy fresh flavors in each and every meal. The flavor combination of fresh herbs and cheese is seductive, and “Gremaud expresses himself as follows: Despite the fact that pesto may be eaten directly from the jar, Gremaud loves to use it to enhance the flavor of pasta meals, meats, and even freshly baked bread.

Vegetables such as mushrooms are included in a version called creamy pesto cavatappi.

If you want to keep some pesto for later use, you may freeze it as follows: It should be placed in either plastic freezer boxes or glass freezer jars, with a 1/2 inch of room at the top of the container.

Basic Pesto Sauce Recipe

Following is a standard pesto recipe that has been altered from one that is available on the website of Rutgers University. Ingredients:

  • 2-cups finely chopped fresh basil leaves
  • 2 cloves smashed garlic
  • 2 tablespoons chopped pine nuts or chopped walnuts
  • 2 tablespoons parmesan cheese, cubed or grated Extra-virgin olive oil


  1. Remove the fresh basil from the heat and rinse it under cold water. Remove the wet cloth and set it aside
  2. Using a baking sheet, roast the pine nuts until they are just beginning to turn light brown
  3. Remove from the oven and set aside. Place the basil, garlic, almonds, and Parmesan cheese in a food processor and pulse until combined. Using a food processor, blend in the olive oil until the mixture is a smooth paste.

Other recipes call for bigger amounts of cheese, such as a half cup or more. You may also use Romano cheese for the Parmesan in this recipe. Pesto recipes that are good for you may include putting the condiment over whole-grain spaghetti rather than pasta made with white flour. Pesto should be served over fresh chopped tomatoes, according to the Harvard T.H. Chan School of Public Health. If you’re feeling particularly inventive or simply want a change of pace, try our recipes forVegan Pesto, Kale Pesto, and Pesto Hummus, which all give up delectable variants on this well-loved spread.

Pesto Pasta

I increased the amount of pesto and olive oil used, as well as the amount of garlic used (2 cloves). I also threw in a sprinkling of red pepper flakes and some Mrs Dash tomato basil garlic seasoning to give it a little zip. Served with chicken apple sausage and mashed potatoes. My husband declared that this was a definite keeper. Continuing reading “This spaghetti is simply amazing!” I increased the amounts of olive oil, pesto, and onions. Before adding the onions and pesto, I sautéed some garlic in the olive oil to give it a little zip.

  • Perfection.
  • I sautéed the onions in olive oil until they were somewhat sweetened, and then added some chopped sun dried tomatoes to the pan.
  • We topped it with a little additional pesto because it was dry.
  • I would never have thought to combine sautéed onions with pesto pasta, but it turned out to be a delicious combination.
  • Continue readingAdvertisement When I followed the recipe to the letter, I discovered that, while it was a nice fundamental pesto pasta dish, there was something lacking.
  • I then added the spaghetti to the pan and stirred everything together thoroughly before serving it directly out of the frying pan.
  • Read MoreWow, this was a huge hit with the entire family!
  • The only thing I changed was that I sprinkled some red pepper flakes on top.

The following time I made it, I increased the amount of pesto and cheese, and it was even better!

The pasta was a little on the dry side.

I threw in some Cherry Tomatoes for good measure.

Instead of using Parmesan cheese, I would suggest using Feta cheese instead.

The spaghetti was far too dry for my liking.

40 Pesto Recipes That Go Beyond Just Pasta

I adore baking fresh bread, both as a means to provide my family with a tasty companion to supper and simply because the process is enjoyable for me. It is extremely convenient to bake bread in the slow cooker since it allows you to get a soft and properly cooked loaf without turning on the oven, which is especially useful in the summer. —Shauna Havey, Roy, UtahGo to Recipe2/40 for the full recipe.

Pesto Hamburgers

In order to make this simple meal, look for pre-shaped patties in the meat aisle of your local grocery store. Burgers with pesto and juicy red pepper strips have a summertime taste to them that makes them stand out. 3/40

Prosciutto Pesto Pizza

It was for my little grandson, who hasn’t developed a taste for vegetables yet, that I created this prosciutto pesto pizza. He eats it whole, without even noticing that it contains edamame. Also popular with my other grandchildren and nieces—not to mention their respective parents—is this book. Don Manzagol of Campbell, California, provided the following statement: 4/40

Pesto Shrimp and Artichoke Linguine

It was for my little grandson, who hasn’t developed a taste for vegetables yet, that I came up with this prosciutto pesto pizza recipe. I don’t think he even notices the edamame since he is so busy eating. Also popular with my other grandchildren and nephews, as well as with their respective parents. Don Manzagol of Campbell, California, provided the following statement: ” 4/40

Crunchy Lemon-Pesto Garden Salad

Using veggies directly from the garden when creating this salad is something I really like. If I harvest the squash and cucumbers at the right time of year, their skins are so delicate that I don’t even have to peel them! The best part is that it is highly adaptable—any fresh vegetable from the garden may be substituted with excellent results! —Carmell Childs, Clawson, Utah (June 40th).

Classic Pesto

This pesto is really adaptable and has a delicious basil taste. Combine it with spaghetti and you’ve got yourself a traditional Italian meal. Bella Vista, Arkansas resident Iola Egle 7/40

Chicken Gnocchi Pesto Soup

After trying a similar soup at a restaurant, I decided to make my own easy and delicious version. The pesto gives this gnocchi soup a distinct Italian taste that is sometimes lacking in other gnocchi soups. —Deanna Smith, who lives in Des Moines, Iowa t8/40

See also:  How To Make Pasta Sauce Less Acidic

Tomato-Walnut Pesto Spread

When I bring this famous spread to events, I know I’ll get a slew of recipe requests, which is great news. With its layers of red, green, and white, it is especially festive during the holiday season. — Marsha Dawson lives in the Wisconsin town of Appleton. 9/40

Pesto Pull-Apart Bread

I made a quick bread with some of my favorite tastes to go with our Italian meals, and it turned out really well. It’s best if the pesto, oven-dried tomatoes, and roasted red peppers are homemade, but store-bought versions are OK as well. — Tentative Field Editor: Sue Gronholz, Beaver Dam, Wisconsin, 10/40

Chicken Pesto Roll-Ups

When I opened the refrigerator one night, I wondered what I might cook with the chicken, cheese, mushrooms, and pesto I had on hand.

As a consequence, we had this lovely meal. To make a full supper, serve with Italian bread and a fruit salad. —Melissa Nordmann, Mobile, AL11/40, United States

Sweet Pea Pesto Crostini

A healthier version of my favorite celebrity chef’s recipe was created by replacing part of the oil with veggie broth and using less cheese. Use this recipe for a pastelike pesto to serve on crostini as a garnish. To get a sauce-like consistency for serving over spaghetti, add extra broth. • Amber Massey, from Argyle in Texas 12/40

Pesto Quinoa Salad

The quinoa obsession began with my daughter-in-law, and I am eternally grateful to her. I’ve been experimenting with replacing quinoa for pasta in several of my favorite dishes, and this dish is the outcome of one of those attempts, which turned out to be a success. In this salad, I prefer to use fresh tomatoes and peppers from my garden; but, sun-dried tomatoes and roasted red peppers are also very great. Sue Gronholz, of Beaver Dam, Wisconsin, sent the following response: 13/40

Creamy Pesto ‘n Bacon Eggs Benedict

Eggs Benedict is a breakfast meal that I enjoy eating on occasion. While I enjoy the conventional version, I really enjoy experimenting with different tastes. This is my Italian interpretation of the dish, which includes a semi-homemade creamy pesto sauce. Jennie TIDWELL, from the city of Fair Oaks in California 14/40

Pressure Cooker Creamy Pesto Chicken Stew

The fact that I enjoy thick stews and soups means that this recipe is ideal for me. It’s akin to a creamy broccoli soup in texture and flavor. For my low-carb-obsessed family, I substituted riced cauliflower for the traditional rice. • Kim Banick, Turner (Oregon), on 15/40/15/40

Grilled Veggie Sandwiches with Cilantro Pesto

During a visit in Sedona, Arizona, I had my first taste of this sandwich and immediately fell in love with it. When I went home, I experimented with different flavors until I came up with this one that tastes just like the original. Carole Phenicie, of Titusville, Pennsylvania 16/40

Garlic-Grilled Chicken with Pesto Zucchini Ribbons

In order to cut carbs and calories, I made the substitution of zucchini noodles for conventional pasta for the first time in my life. Now I cook them because my family and I enjoy the flavor and texture they provide to our meals. If you want to make this recipe with shrimp instead of chicken, it will still be great. —Suzanne Banfield from Basking Ridge in New Jersey. 17/40

Turkey Pesto Subs

It was time to step up my sandwich game from my typical routine. I combined pesto with turkey, sweet red pepper, and onion to create a crunch and chew aspect that was both satisfying and delicious. — Rusty Koll, a resident of Elmwood, Illinois 18/40

Easy Pesto Pizza

In our Test Kitchen, we kneaded fresh basil, oregano, and Parmesan cheese into pre-made bread dough to create this richly scented pie crust. The use of pre-made pesto sauce ensures that the dish is both delicious and convenient. The Taste of Home Test Kitchen received a 19/40 rating.

Prosciutto-Pesto Breakfast Strata

I’d never had prosciutto before making this meal, but it quickly converted me into a lifelong devotee! The layers of taste in this meal are incredible, making it well worth the effort and a must-have addition to your recipe collection! Vicki Anderson, of Farmington, Minnesota says: 20/40

Pesto Rice-Stuffed Chicken

The juicy filled chicken is wonderful for basil lovers, but I’ve also made it with shredded cheese in place of the pesto for my pickier diners without compromising on flavor.

— Rachel Dion, of Port Charlotte, Florida, is a writer. 21/40

Mini Feta Pizzas

We normally have a lot of pesto from the basil growing in our garden, which we use to top our feta-topped small pizzas (see recipe below). My family enjoys this recipe, and we frequently top it with a bit additional feta or fresh vegetables from the garden. —Nicole Filizetti, Stevens Point, Wisconsin 22/40

Pesto PastaPotatoes

The fact that you can combine the green beans and pasta into a single large pot for cooking makes this nutritious pasta meal more simpler to prepare than it already is. Laura Flowers, of Moscow, Idaho wrote this letter. 23/40

Artichoke Chicken Pesto Pizza

Make pizza night a more sophisticated affair with this creative take on the classic dish. The use of a pre-baked crust and pre-made pesto makes for a quick and simple meal. —Trisha Kruse of Eagle, Idaho, says 24/40

Chicken Pesto Meatballs

In our house, these delicious meatballs packed with pesto are devoured by the entire family. Despite the fact that they contain few ingredients, they are bursting with taste. I always make a double batch and freeze half of it for when I have a busy night ahead of me. Allison Billhorn, of Wilton, Iowa 25/40

Easy Chicken Pesto Stuffed Peppers

In the midst of a hectic nightly schedule, I don’t want to spend more than 30 minutes making dinner or washing a mountain of dishes. This recipe meets all of your needs without compromising on flavor! —Olivia Cruz, a resident of Greenville in South Carolina 26/40

Grilled ZucchiniPesto Pizza

We delight our fellow campers, who are surprised to learn that it is possible to taste outstanding pizza in the great outdoors. This one, made using zucchini, demonstrates our argument! — Jessee Arriaga of Reno, Nevada, is a writer. 27/40

Feta-Stuffed Portobello Mushrooms

I love mushrooms, and portobello mushrooms have plenty of room inside for filling with feta cheese and pesto, which my husband enjoys. Plan on one mushroom for each guest in your party. — Amy Martell of Canton, Pennsylvania, sent in this photo. 28/40

Pesto Shrimp Pasta

Gloria Jones Grenga of Newnan, Georgia, creates a vibrant main meal with a touch of red pepper to give it some zip. 29/40

Nut-Free Pesto

My grandma taught me how to make this pesto, which I still use today. You’ll notice that it doesn’t include any nuts, which were considered “filler” in my Italian family. Everyone I’ve served this to has raved about how delicious it is. • Mary Jo Galick, a resident of Portland, Oregon 30/40

Pesto Chicken Strata

This rustic strata appeals to me because of its substantial taste. A savory brunch meal can be served in conjunction with sweeter brunch fare such as cinnamon buns and doughnuts. — Michael Cohen, of Los Angeles, California, is a writer. 31/40

Bacon-Wrapped Pesto Pork Tenderloin

I enjoy serving this tenderloin, which has become a family favorite, maybe because of the accolades that it receives. When the weather becomes warmer, we grill the meat instead of baking it. • Megan Riofski, from Frankfort, Illinois 32/40

Smoky Grilled Pizza with GreensTomatoes

This smokey grilled pizza is a favorite of mine for two reasons: it encourages my husband and son to eat their greens, and it makes excellent use of seasonal fresh ingredients. Sarah Gray, of Erie, Colorado, sent this response. 33/40

Party Pesto Pinwheels

I took a few of my favorite recipes and merged them to create these delectable hors d’oeuvres for you.

Refrigerated crescent roll dough, prepared pesto sauce, and a jar of roasted red peppers make it simple to put together these colorful and stunning appetizers. Kathleen Farrell from Rochester, New York, sent in this message 34/40

Grilled Pesto, Ham and Provolone Sandwiches

Flavors abound in these Italian-style sandwiches that are packed with zest. Use fat-free mayonnaise to make them a little lighter. We serve them with a soup such as minestrone or a fresh green salad. — Priscilla Yee of Concord, California, is a writer. 35/40

Pesto Vegetable Pizza

My family enjoys pizza, but since I developed this light and tasty version, we haven’t ordered it as often as we used to. It is always a hit in my house because it is a quick and delicious dish that even my small kid enjoys. -Kate Selner of Lino Lakes, Minnesota, who wrote the above. 36/40

Spinach Pesto

Pasta, pizza, sandwiches, and other dishes will benefit from this vivid pesto. Instead of using fresh oregano, you can use dried oregano instead. — Susan Westerfield of Albuquerque, New Mexico, sent in this entry. 37/40

Garden Vegetable Gnocchi

Pasta, pizza, sandwiches, and other dishes benefit from this lively pesto. Instead of fresh oregano, you may substitute dried oregano. — Albuquerque, New Mexico-based Susan Westerfield 37/40

One-Pot Chicken Pesto Pasta

When my garden basil grows crazy, I make pesto and store it in little containers in the freezer until the proper moment presents itself, such as this delicious one-pot chicken pesto pasta dish. Kimberly Fenwick of Hobart, Indiana, sent in this message. 39/40

Pesto-Goat Cheese Toasts

This recipe was discovered by me many years ago. Everyone who has tried these mini toasts has expressed delight in them. The pesto is simple to acquire in the grocery store, and it pairs well with the tangy, creamy goat cheese in this recipe. —Jennifer Kunz of Troy, Michigan says 40/40

Sweet Pepper Pesto Pasta

In the absence of at least one pasta salad, what is a family gathering or potluck worth? This one is delicious either immediately after preparation or for several days thereafter. We don’t mind it being warm or chilly. —Karen Hentges from Bakersfield, California. The original publication date is: October 14, 2020

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How To Use Pesto From A Jar With Pasta? (Easy And Delicious)

Pesto comes in such a little container, yet it is packed with nutrients and flavorful ingredients. It may transform your pasta into a delectable and creamy dish by elevating and enlivening it. If you have never used it in your recipes before, you have come to the perfect spot. Pesto from a jar may be used with pasta, and this post will cover all you need to know. It’s not as difficult as you may imagine;).

Why Is Pesto So Good With Pasta?

Pesto Genovese is a cold, uncooked sauce that can be created with only 6 ingredients and is served chilled. While pesto is quite adaptable and may be used in a variety of ways, the best and possibly the most traditional method to serve it is to combine it with hot, freshly cooked pasta (pesto alla tagliatelle). The answer to why pesto and pasta are such a delectable combination is in the ingredients used to make them.

Traditional Italian pesto sauce contains the following 6 components:

  1. Fresh basil, extra-virgin olive oil, Parmesan cheese, garlic, pine nuts, sea salt or kosher salt, to taste

Other vegetables, such as arugula or tomatoes, are used in place of herb-based pesto to create a taste profile that is distinct from the herb-based pesto. With those following a dairy-free diet, swapping out the cheese for vegan alternatives such as tofu or cashew nuts may be an appealing option as well.

The ingredients are then blended in a food processor until they are completely smooth. Pesto was once made by pounding the ingredients together, which is referred to as ‘pestata’ in Italian, hence the name.

Can You Use Pesto Straight From The Jar?

Yes. Pesto is completely safe to consume straight from the jar. It is advised that you do not cook the pesto, but rather allow it to absorb the heat from the prepared dish. You may use it to make ready-cooked pasta, or you can use it to make bruschetta, wraps, or a salad to go with it.

How To Use A Jar Of Pesto In Pasta?

  1. Continue to boil the pasta of your choice until it is fully cooked, following the directions on the package. Drain the pasta water and put it to one side for later. Continue to boil the pasta in the pan or move it to a large mixing bowl to cool. Toss in the pesto from the container
  2. Gently combine the pesto sauce with the pasta. Optional (but very recommended): stir in 2 tablespoons of leftover pasta water. This will aid in the emulsification of the olive oil in the pesto, resulting in a smooth and creamy sauce. Add some garnishes (see the list of delectable garnish options below)
  3. Serve and take pleasure in it

What Is The Best Pasta For Pesto?

You can use any type of pasta you choose for this recipe. Any form is OK! The pasta may be made from eggs or gluten-free fettuccini or penne, or my new favorite discovery—chickpea pasta—can be used. As a rule, the best pasta shapes to use are those with twists and grooves, such as fusilli, or long strands of pasta, such as spaghetti or linguine, because the grooves and curves hold the sauce, which helps the oils and herbs adhere to the pasta. Fusilli, spaghetti, and linguine are examples of such pasta shapes.


You may also prepare your pasta al dente (cooked until it is “firm to the bite”) ahead of time and reheat it afterwards. This is excellent preparation for formal presentations. Al dente pasta may be achieved by following the cooking directions provided by your pasta package and removing it from the water when it is slightly chewy on the inside; this is normally approximately 1-2 minutes before you are through with the pasta.

How Much Pesto For Pasta?

The amount of pesto you use in relation to the spaghetti will be determined by your personal taste preferences. Most of the time, 2-3 tablespoons of pesto sauce will suffice for a single dish of pasta weighing around 75g uncooked weight (175g cooked weight). It may also be necessary to thin the pesto sauce with 2-3 tablespoons of starchy pasta water or to sprinkle a little olive oil on top to provide moisture and make the pesto sauce go a little further.

Pesto Pasta Toppings:

Make your spaghetti with store-bought pesto from the jar even more tasty by adding some of the great toppings listed below:

  • Garnished with fresh basil leaves, fresh parsley, grating Parmesan cheese, pine nuts, cherry tomatoes, olives, arugula, fried mushrooms, Mozarella or burrata cheese, black pepper, olive oil, and fried bacon bits

What Is The Difference Between Red Pesto And Green One?

The classic pesto sauce, as previously said, is a green sauce that contains a lot of olive oil as well as basil and pine nuts, among other components. Red pesto is produced with the same components as green pesto, but with the addition of sun-dried tomatoes or grilled red bell peppers to make it red. When it comes to cooking, red and green pesto may be used interchangeably. The type you pick will be determined by your personal preferences. Some individuals enjoy green pesto because it has a distinct flavor when compared to the majority of tomato-based Italian sauces.

Homemade Vs. Store-Bought

When you add in the cost of the components, a typical recipe for handmade pesto and a pre-made container of pesto from the store are nearly same in price. Of course, when you make your own meals, you have the freedom to pick the components that go into your cuisine as well as the quality of those items. You may also avoid certain preservatives and other additives that your body does not like with by following these guidelines. Also, when purchasing pesto from the supermarket, make sure to read the ingredient list carefully because some of the store-bought varieties are prepared with sunflower oil rather than olive oil, which is not recommended.

Add a jar of pesto to your shopping basket instead of dragging out the chopping board, food processor, or pounding all of the ingredients together with a mortar and pestle until they make a fine paste. Think of all the dishes you’ll save by not having to clean up after yourself.

Shelf Pesto Vs. Refrigerated

Perhaps you’ve noticed that pesto can be found in both the refrigerator and the shelf (non-refrigerated) sections of your local store. Most of the time, the pesto from the refrigerator will be fresher, which will convert into a better-tasting condiment that has less preservatives. This, however, may come at a modest premium above the amount you would spend for fresh produce and meat. The store-bought pesto that you can usually buy next to the jarred pasta sauces is generally less expensive and almost as excellent as the homemade variety.

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You may use either a handmade pesto from the shelf or a chilled store-bought pesto in the same way.

How To Make Store-Bought Pesto Better?

The majority of store-bought pesto is ready to use right out of the jar and tastes fantastic. However, if you want to make it a little more impressive to dazzle your visitors or infuse a little more flavor into the sauce, you may incorporate some of the additional ingredients listed below into the sauce in addition to the toppings listed above.

  • Basil leaves that have been freshly picked
  • Roasting garlic bulbs, onions, tomatoes, and bell peppers are all good ideas. Blue cheese, for example, is a hard, crumbly cheese. Cream that is heavy and unsweetened

Other Ways To Use Pesto From A Jar

Just about anything will benefit from the addition of this herbaceous, garlicky puréed sauce to it.

  • Make use of it as a pizza foundation. In place of green or red pesto, use tomato marinara sauce instead, and proceed with the rest of the toppings as usual
  • Dressings for salads should be included. Topping for toasted bread. Add a dollop to a fried egg or grilled mushrooms on toast for a powerful flavor boost. Make your meat more appetizing. Pesto has a strong taste, so you may use it to boost the flavor of beef stew, roast beef, or chicken when the other flavors in the meal aren’t quite up to par.


Yes! The most effective method of reheating pasta is to place it in an oven-safe dish with an additional splash of olive oil and cover it with aluminum foil (aluminum). Bake for 15-20 minutes at a low to medium heat (about 350°F/175°C) or until the potatoes are scalding hot throughout.

How To Store Leftover Pesto

Always store the jar of pesto that has been opened in the refrigerator. Ensure that the lid is securely closed and that it is stored for up to 14 days. If you discover that the pesto has become a bit dry the next day, you may rehydrate it by adding a dash of olive oil.

How To Freeze Pesto In Jar?

All of the ingredients may be frozen together in a regular jar of pesto. Before freezing, remove the pesto from the glass jar and place it in a freezer-safe container or freezer bag. You may store it in the freezer for up to 2 months. If you want to repurpose the pesto in tiny amounts, freeze it in an ice cube tray before using it. The cubes may then be removed from the mold and placed in a container or bag once they have frozen completely. To use, just remove the frozen food from the freezer before eating and allow it to defrost at room temperature.

Healthy Mac and Cheese that is packed with protein and creamy in texture

How Do You Know When Pesto Has Gone Off?

It is rather simple to determine whether pesto has cone bad. Here are a couple of things to keep an eye out for. If you observe any of the following, toss it out immediately:

  • Any type of organic growth, such as mold
  • A rotten or putrid odor
  • Color shift from green to a brownish hue
  • And Taste that is unusual, disagreeable, and undesirable
  • Alternatively, cross-contamination with raw foods is possible.

You may also be interested in:The RAMNUT – A Brilliant Use for Instant Ramen Noodles

30 Delicious Ways to Use Pesto

Are you looking for more ways to utilize pesto than pasta? In this section, you’ll find over 30 scrumptious pesto recipes, ranging from appetizers and side dishes to dinners and everything in between! This post includes affiliate links for your convenience. Pesto is one of my all-time favorite cooking ingredients, and this is no exception. It’s just bursting with flavor and can be used to make just about any meal a bit more interesting. Even if you’ve only had this delicious sauce with pasta in the past, you’ll be astonished at how flexible it is.

Is all of this talk making you a little peckish?

These meals go well beyond pasta, but don’t worry, you’ll still find some of my favorite pasta dishes in this collection. Continue reading to find out all of my pesto-related culinary suggestions. You’ll discover broad concepts first, and then the recipes will follow shortly after.

How to Use Pesto

Before we get into the recipes, let’s discuss about what pesto is and how it is made. First and foremost, let’s get this over with. Pesto, if you aren’t already aware with it, is a zesty basil sauce that is often used in Italian cooking and is quite tasty. It’s generally cooked with fresh basil, olive oil, Parmesan cheese, pine nuts, and garlic, however there are many variants on the theme. Pesto may be used in a plethora of different ways. Of course, there’s pasta, but it may also be used in a variety of appetizers, pizza, and salads, among other things.

so feel free to use your imagination!

Ingredients for Pesto

Store Bought vs. Homemade

Despite the fact that you may purchase this sauce already prepared, there is no comparison when it comes to flavor. The finest food is homemade. by leaps and bounds, in fact! The good news is that you can whip up a batch of pesto from scratch in just 5 minutes. It truly couldn’t be much easier or more efficient to put together. I guarantee you that it will be well worth your (minimum) effort. Of course, there are occasions when it is simply too easy not to purchase anything from the shop. And when I’m in a hurry, this refrigerated pesto is my go-to.

Types of Pesto

Probably the first thing that springs to mind when thinking about this famous sauce is all of that basil stuff. And while that is unquestionably the most popular form, there are many more varieties of pesto to choose from. Here are a couple of pesto recipes to try out when making the foods listed below:

  • Pesto made with classic basil
  • Pesto made with cilantro
  • Pesto made with mixed herbs
  • Pesto made with basil and spinach
  • Pesto made with cream
  • Pesto made with kale
  • Pesto made with macadamia nuts
  • Pesto made with rosemary.

In addition, you may purchase (or create) more distinctive types, such as Sun Dried Tomatoes or even Olives. I’m putting together a pot of creamy pesto. yum!

FAQs about Pesto

Due to the fact that you’re already curious about how to make pesto, here are some commonly asked questions to assist you in learning more about this delicious basil sauce.

Do you heat up pesto sauce?

Heat should not be used when making pesto since it causes the basil to oxidize and become brown. In lieu of this, let heat from the pasta (or whatever you’re combining the sauce with) to warm it up.

Can you eat pesto cold?

Pesto may, without a doubt, be consumed cold. Delicious in pasta salads, as a sandwich spread or mixed into dips, among many other dishes and preparations.

What pasta is pesto best with?

It is possible to use pesto with practically every variety of pasta, ranging from strands of spaghetti and capellini to shapes such as penne or fusilli.

Is pesto sauce healthy?

Pesto is produced with nutritious components such as fresh basil, extra virgin olive oil, and minced garlic. However, because it contains a lot of fat, you’ll generally want to consume it in moderation.

How long does pesto last?

When stored in the refrigerator, homemade pesto sauce will keep for approximately two to three days. In addition, it may be frozen for up to three months. To achieve the best results, drizzle a thin layer of olive oil on top of chilled pesto to prevent it from discoloring.

Can you freeze pesto?

Pesto can be frozen, which is a good thing.

Larger servings should be frozen in a zip-top plastic bag or compact container to prevent freezer burn. Individual servings, frozen in an ice cube tray and put to a ziptop bag for extended storage, can be made in advance.

30 Recipes Using Pesto

It’s time to wrap up our discussion of this legendary sauce. Let’s get started with some pesto recipe inspiration! I hope you find a plethora of pesto applications here that you hadn’t previously thought about. Please let me know in the comments which ones you are most looking forward to trying. These Caprese Salad Skewers demand for a spray of pesto to finish them off!

Appetizers and Snacks

Set the tone for the rest of the evening with a wonderful pesto-infused starter. The bright, strong tastes of this sauce make it a natural for use in dips and dressings. Pesto may be served on its own as a dipping sauce for bread or raw or grilled vegetables, or it can be combined with sour cream, Greek yogurt, cream cheese, or even goat cheese to form a delicious spread. If you want to dazzle your visitors, make this gorgeous layered Pesto Dip from Dinner at the Zoo. Pesto is a fantastic pairing with tomato and mozzarella.

  • Spread on bread or bruschetta for a delicious snack.
  • Add a scoop or two to a bowl of hummus.
  • Toss with Popcorn, like The Endless Meal did in this video.
  • This Sun Dried Tomato Hummus recipe is a natural for combining with pesto because of the sun dried tomatoes.


Was it ever brought to your attention that pesto may be used as a salad dressing? For a zesty salad dressing, simply thin it with a bit additional olive oil and vinegar (or lemon juice) to your desired consistency. To serve with this dressing, I’d use a crisp lettuce like romaine and top it with grape tomatoes, olives, and bocconcini (mini fresh mozzarella balls). Using pesto in pasta salads, such as this Southwest Pasta Salad, is another option. Alternatively, you could use it for the vinaigrette in this Greek Pasta Salad.


If you want to spice up your soup, try adding a tablespoon of pesto. There’s even a famous French soup that asks for it, which you can get here. Try out this Soup au Pistou dish from David Lebovitz and let me know what you think in the comments below. Nonetheless, don’t just stop there. In addition to this powerfully flavored basil sauce, here are some more soup recipes that would be fantastic with a dollop of it: With a swirl of pesto, you can bring the tastes of classic Minestrone to the next level.


Pesto is a delicious sandwich spread that may be made in advance. My favorite way to eat it is on nearly any sandwich, even grilled cheese! Try this wonderful Hummus Sandwich, which is made with a fantastic mixed-herb pesto that is packed with flavor. Spread it on a basic caprese sandwich with tomatoes and fresh mozzarella for a delicious lunch (find the recipe at the end of the travel guide). Alternatively, prepare this uniqueHalloumi Sandwich, which is topped with a delicious pesto-mayo spread.

Another sandwich that you’ll enjoy is theVeggie Pesto Sandwichfrom Good Cheap Eats (shown above). It’s jam-packed with delicious ingredients! Pesto is an excellent addition to meals such as this Hummus Sandwich.

Side Dishes

This simple sauce is the ideal way to liven up a plain side dish or salad! Here are a few suggestions to get you started:

  • Combine with steamed or roasted veggies (or sprinkle over them)
  • In this recipe, serve it with bread and cheese. Pesto Pull-Apart Bread, similar to what The Cooking Jar created
  • Add a teaspoon or two to mashed potatoes and mix well. As LoveLemons did with this Crispy Baked Zucchini, you may toss it with vegetables and bake it.

Add a generous dollop of this green sauce to your favorite mashed potatoes and serve immediately.

Main Dishes

Pesto is one of my favorite ingredients to use into a fantastic main meal. It has such a wide range of applications! Let’s start with some of the most well-known songs. Pasta is one of the most classic dishes available. This simplePesto Pastais the BEST method to make use of this sauce, and it is ridiculously simple to prepare. Alternatively, try it in this Pesto Gnocchi recipe, which takes only 15 minutes to prepare! I also enjoy this deliciousKale Pesto Pasta, as well as thisPasta with Roasted Vegetables, which incorporates a distinctive cilantro pesto into the sauce.

If you’re looking for a delicious recipe, try thisPesto Risotto with Sauteed Mushroomsfrom Jo Cooks.

It’s delicious, and you’ll enjoy the following recipes:

  • Green Pizza with Pesto, Feta, Artichokes, and Broccoli
  • Pesto, Feta, and Veggie Pizza
  • Caprese Pizza (brush the dough with pesto instead of olive oil)
  • Caprese Pizza (brush the crust with pesto instead of olive oil)
  • Caprese Pizza (brush the crust with pesto instead of olive oil). Pizza with grapes, feta, and pesto
  • Grilled Pizza (served with mozzarella and grilled cherry tomatoes)
  • Grilled Pizza (served with mozzarella and grilled cherry tomatoes)
  • Pizza with kale pesto
  • Pizza with roasted pumpkin

Pesto may also be used as a finishing touch for a variety of appetizers. In the Roasted Veggie Bowl, I like the creamy form; thisMediterranean Quinoa Bowlwould benefit from a dollop of the creamy version as well. This Pesto, Feta, and Veggie Pizza is a true craving-inducing dish.

More Pesto Recipe Ideas

Here are a few different ways to use pesto in your cooking:

  • Combining the ingredients with melted butter, serve with corn on the cob or freshly baked bread. Add to an omelet or pour over scrambled eggs for a delicious breakfast. This Pesto Breakfast Skilletfrom is a great option. Ella, of course, appears to be delectable as well
  • Make a dipping sauce for french fries by combining it with mayonnaise.

I hope you were able to come up with some new and inventive ways to utilize pesto! There is a plethora of things you can do with this really adaptable sauce. So, tell me, what is your favorite approach to make use of this product?

Easy Pesto Pasta

This recipe for pesto pasta will teach you how to prepare it quickly and easily! It’s one of our favorite midweek dinners because of the vibrant, strong flavors. This year, the first snow fell in Chicago more earlier than usual. It was only the beginning of November, and we were on our way to an appointment. After a few minutes of snow, the scene changed from “very nice” to “wow, the snow is really pouring down!” We waited in the freezing car for much too long, bundled up in far too-light coats, peering at brake lights and a gloomy sky.

See also:  What Is A Pasta Salad

We arrived at our destination – an industrial area in the Pullman district, where Gotham Greens is located on the roof of the Method manufacturing factory, which was our destination.

We were given a tour of their rooftop greenhouse, and despite the fact that it was bitterly cold and nasty outside, it was pleasantly warm and sunny on top.

With a fridge full of greens and a cupboard bare of anything else, I whipped up my go-to quickeasy dinner: this five-minute pesto pasta, which took less than five minutes to prepare.

We weren’t in the mood to venture out into the snow for any extra supplies, and honestly, there’s nothing better than pasta when it comes to mixing powerful taste with simple preparation.

How to Make Pesto Pasta

As previously said, creating pesto pasta is a simple process. All you have to do is follow these steps:

  1. Combine the ingredients for my 6-ingredient basil pesto in a blender, or use store-bought pesto in a pinch. In a large pot of salted boiling water, cook your pasta according to the package recommendations
  2. Before draining the pasta, save a small amount of the starchy pasta water for later use. Then, pour 1/4 cup of the pasta water back into the saucepan with the pesto and stir to thin out the pesto
  3. Then serve. Toss in the cooked pasta and toss until the pesto is evenly distributed throughout
  4. Toss in a large handful of arugula until it’s slightly wilted
  5. Serve immediately. Finish with a generous squeeze of lemon, a pinch of salt, pepper, red pepper flakes, and toasted pine nuts, if desired.

Pesto Pasta Recipe Tips

Have you ever tried making pesto pasta before? The following are some pointers to get you started:

  • Make a small amount of pasta water aside. My number one pesto pasta recommendation! Using the salty, starchy pasta water will loosen the pesto just enough to form a light sauce to pour over the spaghetti and vegetables. The salty, starchy nature of this water will result in a more delicious and thicker final pesto sauce than would be obtained from ordinary water. The greens should be added right before serving. I want my greens to be just a tad wilted, rather than completely limp. Incorporate them just before serving so that the hot pasta may wilt them, and then serve immediately while they still have a little crunch and brilliant color
  • Taste and make necessary adjustments. Pestos vary in brightness, salinity, and overall strength of flavor, so taste and modify your final meal before serving to ensure that it is to your liking. The amount of lemon juice, salt, and pepper needed to make your pesto pasta sing can vary depending on the pesto you choose
  • Nevertheless, a generous dose of black pepper is always a good idea.

Pesto Pasta Recipe Variations

This dish, like many basic recipes, is enjoyable to experiment with. Here are a few suggestions to spice things up:

  • You don’t have any pine nuts on hand? Alternatively, walnuts or almonds can be used. Instead of arugula, you may use spinach or Kale to finish the meal, or you can omit the greens completely. For a cold-weather alternative, try substituting kale pesto for the basil pesto. Decorate the top of the finished dish with some cherry tomatoes (fresh or cooked in the oven), roasted cauliflower, or asparagus
  • Add some small mozzarella balls or a sprinkling of capers to finish it off. Replace the spaghetti with your favorite pasta form or substitute spaghetti squash for the spaghetti.

When it comes to pesto pasta, what’s your favorite method to consume it? Please share your thoughts in the comments section!

If you love this pesto pasta recipe…

Check out mylasagna, spaghetti bolognese, penne pasta, pasta pomodoro, or roasted veggie pasta next time you’re here. Preparation time: 15 minutes Cooking Time: 10 minutes Time allotted: 25 minutes Serves2 This pesto pasta is a great vegetarian weekday dish that is quick and easy to prepare! You may substitute your favorite soft greens for the arugula if you want; however, I recommend using arugula.

  • 6 ounces spaghetti, with 1/2 cup starchy pasta water set aside a third to a half cup basil pesto or vegan pesto
  • For drizzling, extra-virgin olive oil is used. If desired, add freshly squeezed lemon juice. Freshly grated Parmesan (or vegan Parmesan)
  • 4 cups arugula
  • 2 tablespoons pine nuts
  • A few pinches of red pepper flakes
  • Sea salt and freshly ground black pepper
  • 4 tablespoons pine nuts
  • Cook the pasta in a large pot of salted boiling water according to package directions or until it is al dente, about 10 minutes longer. Before draining the starchy cooking liquid, save aside 1/2 cup of it for later use. In a large pan set over very low heat, mix the pesto, 1/4 cup of the leftover pasta water, and salt and pepper to taste
  • Transfer to a large serving bowl to cool. Add the pasta and toss to coat, adding additional pasta water if necessary to get a loose sauce consistency. How much water you’ll need will be determined by the thickness of your pesto. Turn the heat down to a minimum. Taste and season with lemon juice, salt, and pepper to taste. After that, toss in the arugula until it is slightly wilted. Immediately before serving, garnish with the red pepper flakes and pine nuts

This is not a paid article; I simply adore Gotham Greens and wanted to share my enthusiasm.

9 Recipes That Start with a Jar of Pesto Sauce

To be clear, we adore the Barefoot Contessa – do not misunderstand us. However, when Ina Garten states that “store-bought is good,” it appears that it might not be fine all of the time. As much as we would want to be able to stroll into Ina’s garden with Jeffrey and select some fresh vegetables for an al fresco meal, occasionally supper consists of a package of pasta, a jar of sauce, and a bag of mixed greens and vegetables. And that’s just great with me, you guys! Because the Southern LivingTest Kitchen experts understand that real life is rarely Barefoot Contessa-esque, they frequently rely on prepared foods such as rotisserie chicken and frozen tortellini to save time in the kitchen.

These recipes make use of a bright and zingy pesto to add color and flavor to jarred pasta sauce, which is a fantastic way to dress up a jar of pasta sauce on a budget.

Our Turkey, Pesto, and Fresh Mozzarella Sandwich will liven up your lunch hour, and our Spinach-Ravioli Lasagna will satisfy the kids as well as you.

Pesto Pasta – with plenty of pesto sauce!

A Pesto Pasta may be made by anybody, but not everyone understands how to make a Pesto Pasta that is slick with plenty of pesto sauce and does not require the use of a lot of additional oil. Here’s how I go about making it. Make your own pesto and serve it with this dish. It’s just wonderful!

How to make a JUICY pesto pasta with pesto sauce

The following approach will be particularly useful if you’ve ever cooked pesto pasta and found it to be a little on the dry side, then attempted to rescue it by adding ever-increasing amounts of olive oil only to wind up with an extremely oily pasta.

Add pasta cooking water

It will thin down the pesto to ensure that it coats everything evenly and makes a glossy pesto sauce that coats every bit of pasta in a single layer. The starch in the water emulsifies with the pesto, which simply means that the fat in the pesto combined with the starch in the water thickens the pesto and the water. It’s the same as when you shake salad dressings — exactly the same thing. A technique that is practiced in every Italian family and restaurant around the world, this is the “correct” way to prepare pastas, according to tradition.

Every pasta dish, from Shredded Beef Raguto classicBolognese toSpaghetti Marinara, has references to it, and regular readers are weary of reading about it. And THAT is the secret to producing a juicier pesto pasta that is slippery with pesto sauce without using a ton of additional oil!

Best pasta for pesto

Pesto pasta may be made with any type of pasta that your heart wants. Even in today’s cooking video, I recommend that you use the pasta of your choice. However, I do have certain preferences. My favorite pasta dish is penne or ziti (which is just penne with a smooth surface). It’s the most convenient toss for fair distribution, and it yields the “juiciest” pesto pasta, in my opinion. Next on my list of favorite pastas are spaghetti and other thin(-ish) long strand noodles. There is a learning curve to tossing the pesto into the pasta, and the more you work it, the less saucy it becomes (however you can always add more pasta boiling water, but there is a limit to how much you can add).

Pesto pasta tips

As much as I believe that pesto pasta is one of the simplest pastas to prepare, I do have a few pointers to impart — lessons learnt from my own blunders, to be precise.

  • Toss in a large mixing basin rather than the pot in which the pasta was made – basil does not appreciate heat. It goes completely dark. Adding the heat from the pasta is OK — but adding the heat from the saucepan will make the basil bitter. Don’t just throw it on the stove! Once again, black basil is used. Remove 1 cup of pasta boiling water immediately before draining (do not remove it earlier, otherwise the pasta will not be starchy enough). Take out a lot more than you think you’ll need since you never know when you’ll need it. You will be surprised at how much the pasta can absorb – I used 3/4 cup for 300g/10oz pasta for the spaghetti in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • I used 3/4 cup for 300g/10oz pasta for the fettuccine in the video (because I kept tossing it to film and it kept sucking up the sauce! )
  • Season the water– Pesto is often not (and should not be) seasoned to the point that it eliminates the need to season the water once the pesto is stirred through the pasta. The most effective approach to season Pesto Pasta is to salt the water
  • DO NOT REHEAT leftover pesto pasta after it has been prepared! Pesto in a dark color, once again. Room temperature is the best you can hope for when eating

I’m going to assume that you’re using a homemade pesto when I give you these suggestions (basil or otherwise). I haven’t cooked with store-bought pesto long enough to know if it would become black when exposed to high heat. Regardless of the type of pesto you use – basil, rocket/arugula, spinach, etc. – the stages in myhomemade pesto recipe are the same. For a comprehensive list of alternatives, see myhomemade pesto recipe. The pesto in the image below is made with rocket/arugula and walnuts, and I really like it since the spicy rocket and somewhat bitter walnuts work so well together.

– Nagi x Nagi x Nagi x

Try these on the side

  • Caprese Salad– the combination of luscious tomatoes and bursts of acidity from the balsamic sauce is a winning combination. Any salad or steamed veggies that has been dressed with Italian dressing or balsamic vinegar
  • Sprinkle over some halved cherry tomatoes and/or a handful of spinach or rocket/arugula while the pasta is cooking.

And for Pasta Monsters

  • Each and every person’s favorite every day Bolognese
  • Make Slow Cooked Shredded Beef Ragu, or try this Italian Sausage and Beef Ragu, which is also delicious. Baked Ziti is the mother of all pasta bakes
  • It is a dish that may be made in a variety of ways. Pasta with Creamy Chicken and Bacon
  • Alfredo Pasta
  • Creamy Chicken and Bacon Pasta Pasta alla Norma (Normal Pasta) is a Sicilian eggplant, tomato, and basil pasta dish. Browse through all of our pasta recipes.

Pesto pastaWatch how to make it

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings for 3 to 4 persons To scale the recipe video above, tap or hover your cursor over it. Learn how to prepare a delicious pesto pasta that is dripping with pesto sauce without using copious amounts of oil, which would make it too greasy. When you use pasta boiling water in your pesto, it emulsifies with the oil in the pesto, allowing it to adhere to every strand of pasta and become more flavorful.

Make this with fresh pesto from scratch for the finest flavor.

  • (Note 1) 1 cup homemade pesto (Note 1). Pasta of your choosing (ziti, penne, and spaghetti are among of my favorites, see Note 2)
  • 300-350 g / 10-12 ounce 2 teaspoons salt
  • 3/4 cup pasta boiling water
  • Parmesan cheese for serving
  • Bring a big saucepan of salted water to a boil
  • Remove from heat. Cook the pasta for the specified amount of time per the package instructions. Take 1 cup of the pasta cooking water and set it aside just before draining it. In a colander, drain the pasta and set it aside for a minute. Transfer the pasta to a large mixing bowl (do not use the pasta boiling pot since it is very hot)
  • Add the pesto and 1/4 cup of the pasta water and mix well. Toss to coat the pasta in the pesto, adding additional water if necessary to make the spaghetti smooth and juicy rather than dry and sticky
  • Serve immediately. Taste and season with additional salt and pepper if required. Serve immediately, topped with freshly grated parmesan, and enjoy!

1. Pesto- This recipe is designed to be used in conjunction with the homemade pesto that I posted earlier today. However, the same procedure may be used with store-bought items. If you’re using store-bought, use 1/2 cup or more. Because basil extract has a more intense flavor than fresh basil, they usually require less than when using handmade basil. 2. Pesto pasta—Zucchini and penne are two of my favorites for pesto (explained in post). Spaghetti is the next type of pasta, followed by various long strand pastas.

  • Use 300g/10oz of pesto sauce to cover the chicken breasts thoroughly – this will yield 3 big servings and 4 tiny portions. Use up to 350g/12oz of pesto sauce per plate of pasta for a “regular” amount of pesto sauce – 4 standard servings. If you use more pasta than necessary for one batch of homemade pesto, the pasta will become bland and lack pesto flavor.

3. General considerations:

  • Don’t ever put pesto pasta on a hot stove since the heat will turn the basil black. Some individuals prefer to conclude with a squeeze of lemon juice
  • This is a personal preference. Leftovers should be stored in the refrigerator in an airtight container. Do not reheat leftovers since this will turn the basil black. Simply allow it get to room temperature before serving – pesto pasta served at room temperature is delicious

Life of Dozer

Because he is on the wrong side of the bread store door, he is in a bad mood. I believe that even if you are limited on time and money, you can still prepare delicious meals using common products. All you have to do is cook shrewdly and be inventive! More information can be found at

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