Green Pesto Pasta Tomatoes

The smell of fresh basil being crushed reminds me of tiny apartment kitchens with windows steamed up from boiling water. This pasta came together on one of those Tuesdays when cooking feels like meditation. The sun-dried tomatoes add this chewy sweetness that makes every bite feel like a small celebration.

I first made this for friends who dropped by unannounced, armed with nothing but a CSA box overflowing with basil. We stood around the stove eating straight from the serving bowl, wine glasses in hand, talking about everything and nothing until the pasta was gone and the kitchen felt warmer than it had before.

Ingredients

• 400 g dried pasta: Choose something with texture to hold onto the pesto. Spaghetti catches the sauce beautifully in its strands.
• Salt: Generously salt your pasta water until it tastes like the sea. This is your only chance to season the pasta itself.
• 60 g fresh basil leaves: Use the most fragrant leaves you can find. Avoid ones that look bruised or have dark spots.
• 2 garlic cloves: Fresh garlic makes all the difference here. Peel them just before blending for the brightest flavor.
• 50 g pine nuts: Toast them lightly in a dry pan first. This deepens their nutty flavor and adds a subtle warmth.
• 60 g freshly grated Parmesan: Buy a wedge and grate it yourself. Pre grated cheese lacks the melting quality that makes pesto creamy.
• 120 ml extra virgin olive oil: Use your best olive oil here. You will really taste it so choose something smooth and fruity.
• Salt and pepper: Taste as you go. The Parmesan adds saltiness so adjust accordingly.
• Juice of 1/2 lemon: This little trick cuts through the richness and makes everything taste brighter.
• 100 g sun-dried tomatoes: Look for oil packed ones. They stay plump and tender compared to dry packed versions.
• 30 g freshly grated Parmesan: Extra for serving because cheese on top is never a bad decision.
• 2 tbsp toasted pine nuts: These add a wonderful crunch that contrasts with the soft pasta.
• Fresh basil leaves: Whole leaves on top make it look beautiful and hint at what is inside.

Instructions

Get your water boiling:

Fill your largest pot with water and salt it generously. You want the water to taste almost like the ocean.

Cook the pasta:

Add the pasta and cook until it is just barely tender. It will finish cooking in the sauce later.

Save some pasta water:

Before draining scoop out about half a cup of the starchy cooking liquid. This liquid gold helps bind everything together.

Make the pesto base:

Drop the basil, garlic, pine nuts, Parmesan and lemon juice into your food processor. Pulse until everything looks like a coarse meal.

Add the olive oil:

With the motor running slowly pour in the olive oil. Watch it transform into a vibrant green sauce.

Season your pesto:

Taste and add salt and pepper as needed. Remember the Parmesan is already salty so go easy on the salt.

Combine pasta and pesto:

Dump the hot pasta into a large bowl. Pour the pesto over the top and toss vigorously until every strand is coated.

Add pasta water if needed:

If the sauce feels too thick add a splash of that reserved pasta water. It should look glossy and inviting.

Fold in the sun dried tomatoes:

Gently mix in the sliced tomatoes. You want them distributed throughout without breaking them down completely.

Plate it up:

Twirl generous portions onto plates or into shallow bowls.

Finish with toppings:

Scatter the extra Parmesan, toasted pine nuts and fresh basil leaves over the top. Serve while it is still steaming hot.

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My partner requests this on birthdays and bad days alike. Something about the combination of bright basil and sweet tomatoes just makes everything feel a little more manageable. It has become our comfort language in pasta form.

Making Pesto Without a Food Processor

I once made this in a tiny rental kitchen with nothing but a knife and a cutting board. Chopping everything by hand takes patience but produces a pesto with incredible texture. The basil stays recognizable and the pine nuts stay slightly chunky in the best way. Use the side of your knife to mash the garlic into a paste first then chop the basil finely. Toast and crush the pine nuts separately before mixing everything together with the oil in a small bowl.

The Sun Dried Tomato Factor

Not all sun dried tomatoes are created equal. The oil packed ones from delis or specialty stores tend to be more tender and flavorful than the dusty packets in the pasta aisle. If you can only find dry packed ones soak them in hot water for 20 minutes before using. The rehydrating step brings back that chewy succulence that makes this dish sing. Also do not throw away the oil from the jar. It is infused with tomato flavor and makes an incredible finishing drizzle.

Scaling and Storage

This recipe doubles beautifully for a crowd but the pesto quantity does not need to be doubled precisely. You can usually get away with 1.5 times the pesto for twice the pasta and nobody will notice the difference. Leftover pesto keeps in the refrigerator for about a week pressed under plastic wrap. It also freezes beautifully in ice cube trays. Pop frozen pesto cubes into a freezer bag and you are never more than minutes away from a quick pasta dinner. The pesto is also incredible on sandwiches, stirred into soup or dolloped onto roasted vegetables.

• Toast extra pine nuts and keep them in an airtight container for future recipes
• Wash and thoroughly dry basil before making pesto or water will make it separate
• Room temperature pesto coats pasta better than cold pesto straight from the fridge

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There is something deeply satisfying about a recipe that transforms simple ingredients into something this vibrant. Hope this finds its way into your regular rotation.

Recipe FAQs

→ How do I make the pesto sauce smooth?

Slowly drizzle olive oil into the basil, nuts, cheese, and garlic mixture while blending. This ensures a creamy, smooth pesto texture.

→ Can I substitute pine nuts in this dish?

Yes, walnuts or sunflower seeds can be used as alternatives to pine nuts for a similar texture and flavor.

→ How should I cook the pasta for best results?

Cook pasta in salted boiling water until al dente, then reserve a bit of pasta water to help achieve a silky sauce texture.

→ What enhances the flavor of the sun-dried tomatoes?

Using oil-packed sun-dried tomatoes drained and sliced adds a sweet, tangy pop that balances the herbal pesto.

→ How can I store leftover sauce or pasta?

Store pesto in an airtight container in the fridge for up to one week. Combine pasta and pesto fresh before serving for best flavor.