Green Pesto Pasta Sun-Dried

The first time I made pesto from scratch, I couldn't believe how different it tasted from the jarred stuff I'd been buying for years. My tiny kitchen was filled with the smell of fresh basil and toasted pine nuts, and I remember thinking, This is what summer tastes like. Now whenever I need a quick dinner that feels special, this pasta is my go-to.

Last summer my neighbor gave me a massive bunch of basil from her garden, and I made triple batches of this pesto to freeze. That discovery changed my weeknight dinner game completely. Now I always keep sun-dried tomatoes in my pantry for those nights when I want something vibrant but don't have the energy to cook something complicated.

Ingredients

• Dried pasta (350g/12oz): Penne, fusilli, or spaghetti work best here. The pesto clings nicely to shapes with ridges, but spaghetti lets the sauce shine in a different way.
• Salt for pasta water: Don't be shy here. The water should taste like the ocean. It's your only chance to season the pasta itself.
• Fresh basil leaves (60g/2 cups packed): Pick the leaves off the stems carefully. Any bruised or dark spots will make your pesto taste bitter.
• Pine nuts (50g/1/3 cup): Toast them in a dry pan for 2 minutes first. This small step makes such a difference in flavor. Walnuts work if pine nuts feel too pricey.
• Grated Parmesan cheese (50g/1/2 cup plus 30g/1/4 cup for serving): Use the good stuff if you can. Aged Parmesan adds this wonderful salty depth that cheap cheese just can't match.
• Garlic cloves (2): Peel them but don't chop. The food processor will do the work for you.
• Extra virgin olive oil (120ml/1/2 cup): This is the backbone of your pesto. Use one you'd happily drizzle on bread.
• Salt and pepper: Taste your pesto before seasoning. The Parmesan and sun-dried tomatoes already bring salt to the party.
• Sun-dried tomatoes in oil (100g/3.5 oz): Drain them well and slice them into thin strips. They add this chewy, concentrated burst of umami.
• Fresh basil leaves for garnish: A few whole leaves on top make the dish look beautiful and promise that fresh flavor.

Instructions

Get your water boiling:

Fill a large pot with water, add a generous handful of salt, and bring it to a rolling boil. You want it salted enough that the water tastes pleasantly salty.

Toast the pine nuts:

While the water heats, toss the pine nuts in a dry skillet over medium heat. Stir constantly for about 2 minutes until they're golden and fragrant. Let them cool completely before using.

Make the pesto:

In a food processor, pulse the basil, cooled pine nuts, Parmesan, garlic, and a pinch of salt. With the motor running, slowly drizzle in the olive oil until smooth. Taste and adjust seasoning.

Cook the pasta:

Add pasta to the boiling water and cook until al dente, usually 1 minute less than the package directions. Before draining, scoop out 1/2 cup of pasta water and set it aside.

Bring it all together:

Return the hot pasta to the pot and immediately toss with the pesto. Add a splash of the reserved pasta water if it seems dry. Fold in the sun-dried tomatoes.

Finish and serve:

Plate the pasta and top with extra Parmesan and fresh basil leaves. Serve immediately while the pasta is still warm and the pesto is glossy.

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This recipe became a staple during my first year living alone, when I was learning that cooking for yourself could be an act of care instead of just a chore. There's something deeply satisfying about standing at the stove, tossing pasta in a green cloud of basil, knowing you're about to eat something that took 25 minutes but feels like a proper meal.

The Pesto Consistency Secret

I used to make pesto that was way too thick, and it would just clump at the bottom of the pasta bowl. The trick is adding the olive oil slowly with the motor running, and then tossing the pasta with a splash of that starchy cooking water. The water emulsifies everything and helps the sauce cling to every strand of pasta.

Sun-Dried Tomato Variations

Sometimes I'll swap the sun-dried tomatoes for oil-packed artichoke hearts, or add both if I'm feeling fancy. The combination works because both ingredients are packed with concentrated flavor that can stand up to the strong basil. If you're using dry sun-dried tomatoes instead of oil-packed, soak them in hot water for 10 minutes first.

Making It Your Own

This recipe is incredibly forgiving. I've made it with spinach and basil half-and-half when my basil plant was struggling. I've used almonds instead of pine nuts when I was feeling budget-conscious. The core idea remains the same: fresh herbs, good cheese, nuts, and excellent olive oil. That's the formula that never fails.

• Try adding a handful of baby spinach to the pesto for extra nutrition and a milder flavor
• A squeeze of fresh lemon juice right before serving brightens everything up beautifully
• Save any extra pesto in a small jar, topped with a thin layer of olive oil, and it'll keep in the fridge for a week

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I hope this becomes one of those recipes you can make without thinking, the kind you turn to when you need something good and fast. There's real joy in a bowl of pasta that tastes like effort but comes together in the time it takes to boil water.

Recipe FAQs

→ What pasta types work best for this dish?

Penne, fusilli, or spaghetti are ideal as they hold the pesto sauce well and complement the sun-dried tomatoes’ texture.

→ Can I substitute pine nuts in the pesto?

Yes, walnuts make a great alternative while maintaining the creamy texture and nutty flavor in the pesto.

→ How do I keep the pesto sauce fresh and vibrant?

Use fresh basil leaves, freshly grated Parmesan, and high-quality extra virgin olive oil. Blend ingredients just until combined to preserve bright flavors.

→ Should the sun-dried tomatoes be oil-packed or dry?

Oil-packed sun-dried tomatoes, well-drained and sliced, add richness and a tender bite that enhances the dish’s overall texture.

→ Is there a way to adjust seasoning during cooking?

Reserve some pasta water to loosen the pesto sauce if needed, and adjust salt or pepper to taste for a balanced finish.