This classic Italian pasta pesto combines fresh basil, toasted pine nuts, garlic, and Parmigiano Reggiano for a creamy, restaurant-quality dish that comes together in minutes. The homemade pesto clings perfectly to trofie pasta for maximum flavor in every bite.
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Bring a large pot of water to a boil.
Generously salt the boiling water, then add the pasta. Cook according to package directions until al dente.
While the pasta cooks, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant. Watch them carefully as they can burn quickly. Set aside.
Prepare the pesto ingredients: cut the Parmigiano Reggiano into small cubes and peel the garlic cloves, removing the inner germ if desired.
In a food processor or blender, combine the cubed Parmesan, toasted pine nuts, and garlic cloves.
Add the fresh basil leaves, the zest of one lemon, and the olive oil to the blender.
Blend until the pesto reaches your desired consistency.
Before draining the pasta, reserve about a cup of the starchy pasta water.
Drain the cooked pasta and transfer it to a large skillet or back into the pot.
Add a few large spoonfuls of the fresh pesto to the pasta.
Add a splash of the reserved pasta water to the skillet. This will help emulsify the sauce and make it creamy.
Stir everything together over low heat until the pasta is evenly coated in a creamy pesto sauce.
Serve immediately, garnished with extra grated Parmesan, toasted breadcrumbs, and a fresh basil leaf.
Leftover pasta pesto can be refrigerated in an airtight container for up to 2 days; reheat gently with a splash of water or olive oil to loosen the sauce.
Yes. Make pesto up to 1 day ahead and store in an airtight container in the refrigerator. Add a thin layer of olive oil on top to prevent browning. Toss with hot pasta just before serving.
Walnuts, almonds, or sunflower seeds work well. Toast them lightly first. Pine nuts are traditional but optional if you have allergies or prefer a different flavor.
Any short, textured pasta works—try fusilli, orecchiette, or penne. Trofie's spiral shape is ideal for trapping pesto, but other shapes will still be delicious.
Toast until fragrant and lightly golden, about 3–4 minutes over medium heat, stirring occasionally. Watch carefully—they burn quickly.
Yes. Cook trofie until just tender with a slight bite. Overcooked pasta will become mushy when tossed with warm pesto.
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