Pesto Pasta with Garlicky Breadcrumbs
In some ways, this is the most versatile dish I make — the pesto goes well on veggies, soups, sandwiches, pizzas, and the list goes on. And furthermore, I cannot stress enough, so much better than anything store-bought. Yes, this does require a food processor or blender, but if you can get past that, this pesto takes 5 minutes to make. It also freezes perfectly. Oftentimes I'll make a full batch and freeze half. It has saved me many times when I skip a few days of grocery shopping or come home after traveling — I always have a hot meal in minutes.
This is also great to make when entertaining. The pesto batch can easily be doubled and made a day or two in advance. That way, when guests arrive, all you have to do is cook the pasta and toast up some breadcrumbs. Its vibrancy allows for an impressive presentation and makes it appear as if you worked more than you did.
Why You'll Love This
Genuinely more versatile than most pasta dishes — The pesto works on vegetables, soups, sandwiches, and pizza, well beyond this one dish.
Better than anything store-bought — Five minutes in a food processor gets you a noticeably fresher, brighter pesto.
Freezes perfectly — Make a double batch and always have a fast, homemade meal on hand.
Great for entertaining — Make the pesto a day or two ahead, and all that's left day-of is boiling pasta and toasting breadcrumbs.
Key Ingredients
Fresh basil — The heart of the pesto, giving it its bright, herbal flavor and vivid color.
Pine nuts — The classic nutty base of a good pesto.
Good extra-virgin olive oil — Since it's such a central ingredient, using a good one makes a real difference.
Garlic — Used twice — in the pesto and in the breadcrumbs — for savory depth throughout the dish.
Parmesan or pecorino — Adds salty, umami richness to the pesto and a finishing touch when serving.
Garlicky panko breadcrumbs — A crunchy contrast to the smooth, coated pasta underneath.
Toasted pepitas — One more layer of crunch and visual appeal on top.
Pesto Pasta with
Garlicky Breadcrumbs
Prep time: 15 minutes | Cook time: 15 minutes | Serves 4–6
Ingredients:
16 ounces of fusilli pasta
1/2 cup pine nuts
6 tablespoons of good EVOO
3 cloves of garlic, minced, divided
4 tablespoons of either parmesan or pecorino or a mixture of both, plus more for serving
2 teaspoons sea salt, divided
3 cups of basil or leaves from 1 large basil plant (I get the big one at Trader Joe’s)
1 tablespoon butter
1/2 cup panko breadcrumbs
1/2 teaspoon lemon zest
1/4 cup pepitas, toasted*
Instructions:
Pesto
Add the pine nuts, olive oil, 2 cloves of garlic, Parmesan or pecorino, and salt to a food processor. Process until smooth.
Add the basil leaves and process again until smooth. Scoop into a bowl and set aside.
Breadcrumbs
Heat a medium-sized skillet over medium heat. Melt the butter, then add the panko breadcrumbs. Cook for 3-5 minutes, until the panko just starts to turn golden.
Add the remaining garlic, tossing occasionally, and cook until the panko is golden brown and the garlic is fragrant, about 1 minute more. Pour into a small bowl to stop the cooking. Once cool to the touch, add the lemon zest and remaining 1 teaspoon of salt, and toss. Set aside.
Assembly
Bring a large, salted pot of water to a boil. Cook the pasta according to package instructions. Reserve ½ cup of pasta water, drain, and return to the pot.
Pour the prepared pesto over the pasta and toss to coat evenly. Add ¼ cup pasta water to enhance the creaminess. Divide into serving bowls and top with the breadcrumb mixture, pepitas, and more Parmesan.
*To toast the pepitas: in the microwave, pour into a microwave-safe glass container and cook for 1 minute, stir, cook 1 minute more, stir, then continue in 30-second intervals until golden. On the stove, cook in a small saucepan over medium heat until golden, then pour into a heatproof bowl to cool.
Tips for Success
Process the nuts, oil, garlic, cheese, and salt together before adding the basil — it helps everything blend more evenly instead of leaving big basil chunks.
Don't overprocess once the basil goes in; you want it smooth, but overprocessing can heat the pesto and dull its bright green color.
Double the pesto batch and freeze half in an airtight container or ice cube tray for portioned servings later — it genuinely freezes perfectly.
Use whichever pepita-toasting method (microwave or stovetop) is easiest for you.
Ways to Serve It
As written, with extra Parmesan and cracked pepper — Simple and satisfying on its own.
With sautéed carrots and chicken — For a heartier, more complete meal.
With burrata, sun-dried tomatoes, and toasted walnuts — A different flavor profile built on the same pesto base.
With your favorite shrimp — Adds a seafood twist.
As a pasta salad — Add green beans and potatoes for a cold or room-temperature variation.
Beyond pasta entirely — Use the pesto on vegetables, stirred into soup, spread on a sandwich, or as a pizza base.
Storage
The pesto keeps in an airtight container in the refrigerator for up to 5 days — a thin layer of olive oil on top helps preserve its color. It freezes perfectly for up to 3 months, which is exactly what makes it such a reliable emergency meal. The garlicky breadcrumbs keep in an airtight container at room temperature for a couple of days, though they're best fresh for maximum crunch. The assembled pasta is best fresh, though leftovers keep refrigerated for up to 3 days.
Swaps and Substitutions
Pine nuts: Walnuts make a good, more budget-friendly substitute.
Cheese: Use Parmesan, pecorino, or a mix of both, as noted.
Pasta: Any shape that holds sauce well works in place of fusilli.
Basil: If you're short on basil, substitute part of it with arugula or parsley for a slightly different, still-vibrant pesto.