Pasta with Homemade Pesto

I would eat pasta with homemade pesto and cherry tomatoes every day. Apart from the fact that it is prepared very simply and quickly, it also has a rustic, special texture and an indescribable taste. The fresh smell of basil is a delight. What more could you want from a pasta dish? Savors, delicacy, unique aromas, and the explosion of tastes.

If I tell you what I serve this delicious pasta with you will laugh.. the best taste combination seems to me to be between this sensational pasta and a sauerkraut salad with a little oil and pepper. So YES, I serve this pasta along with sauerkraut salad! I thought it was abnormal to love this taste and started researching it. And I found out something very interesting, which is that most Italians from the Sicilian area, but also the Greeks, are used to eating pasta with pesto on top of which they add lemon juice. Probably hence my need to combine pesto pasta with something sour. You must try it too, it’s a WONDERFUL combination.

preparation time: 5 min | cooking time: 10 min | serves: 2

Pasta with Homemade Pesto


200 g fusilli pasta
optional: 10 cherry tomatoes and 6 balls of mozzarella

Fresh pesto:
50 g basil
50 g pecorino
50 g pine buds
3  local garlic cloves
6 tablespoons of olive oil / mixed rapeseed, flax, and pumpkin oil
1 tablespoon lemon juice


  1. Cook the pasta in a pot of boiling water according to the package instructions. When the water started to boil, add the pasta along with a little salt and cook it at high heat. It is important to add salt to the water at the same time as the pasta. If you add it when you put the pot of water on the fire there will be two “problems”: the water will reach the boiling point more difficult – so we waste more time and another problem is that part of the salt evaporates by the time we add the pasta and therefore the pasta will no longer taste the same.
  2. To prepare the delicious pesto sauce, mix all the ingredients for it in a mortar and pestle until a creamy consistency was obtained. You can also use a blender instead of mortar. If using the blender, add all the ingredients except the basil, blend until paste forms and then add the basil and blend a little until incorporated. If you add the basil to the blender from the beginning, being blended longer, it can change its color from fresh green to black.
  3. After the pasta was cooked, add on top of it: half of the water in which the pasta was cooked, the fresh pesto sauce, the finely chopped cherry tomatoes, and the mozzarella balls.

P.S. For an authentic taste add a little lemon juice on top of these or make a quick sauerkraut salad – finely chop it, add a little oil and pepper to taste, and enjoy this delicacy.

Enjoy 🙂

Did you make this delicious Pasta with homemade pesto? I want to see it! Tag me on Instagram @racopaz and let’s cook healthy together.

Suggestion for serving pasta with homemade pesto:

I wanted to give you the best wine choice for this pesto pasta, but surprised! I started researching what wine goes well and found information like pesto pasta goes best with beer :)) that’s a surprise. But not with just any beer, of course. For the best gastronomic experience, it is recommended to pair pasta with pesto with strong blonde beer from the Tripel beer category.

Tripel beers are special because they have moderate aromas of citrus, grapes, and cloves. These are strongly acidulated and (the more I read about these beers the more I realize that these are my favorites) have an intensely sweet-sour taste.

However, if you are not a fan of beer, I also have a wine recommendation that goes well with pasta with pesto, namely Sauvignon Blanc or Pinot Gris. The wine must contain as little or no tannins as possible. That’s why red wine, which is rich in tannins, is not suitable for pesto dishes because it results in a bitter taste.

*By the way, if you also love pasta, I have some super tasty and easy-to-prepare recipes: shrimp and zucchini pasta, squid spaghetti with garlic, and creamy mushroom pasta.

How many types of pesto sauce are there?

The base for most pesto sauces is olive oil, garlic, pecorino, or/and Parmigiano. Depending on the type of pesto chosen, we add which greens we love (basil, arugula, spinach, mint, parsley, etc.) or even avocado, anchovy, or capers and which oleaginous fruit we want (pine buds, almonds, walnuts, pistachios, cashews, hazelnuts, etc).

The famous pesto sauce, we all know it and we all love it! Most of us, myself included, often enjoy and possibly only know the classic fresh basil pesto recipe. But, yes, yes, there is always a but it seems. there are many recipes with different ingredients for creating pesto sauce. They even have different names, the classic one with fresh basil is called Pesto Alla Genovese.
Pesto Alla Trapanese is the pesto sauce most often used in Sicily. It is a lighter pesto, in which pine buds are replaced by almonds and to which the sweet taste of cherry tomatoes is added.
Another pesto that was born in the famous Sicily is Pesto Agli Agrumi. Like pesto alla Trapanese, this one is made with almonds instead of pine buds. But here we have a special aroma, that of citrus. Yes! We have pesto with added orange juice and extra lemon juice. Therefore, it does not match my sauerkraut salad because we get all sour :)). This unique citrus pesto sauce goes well with seafood pasta…a delicacy!
Pesto Rosso has also become known and is special. It is prepared with sundried tomatoes, almonds, and chili flakes. You can also add a little smoked paprika for an extra special flavor.

And I think the list can go on forever…


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About me

Dear beautiful human, I am Ruxandra and I created this blog from the desire to find a balance in my life and to help you achieve the same, presenting you only the useful information I discover in my journey.

Enjoy and Take YOUR Time to Find YOUR Balance!

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