Fresh Pesto with Trofie Pasta

This fresh pesto with trofie pasta is a bright, herbaceous, and ultra-classic Italian dish that comes together in minutes. Tender, twisted trofie pasta is the perfect match for homemade basil pesto, allowing the sauce to cling to every curve for maximum flavor. It’s simple, summery, and endlessly versatile—perfect as a weeknight dinner or a crowd-pleasing side. If you love pesto-forward dishes, try my creamy pesto pasta or ramp pesto spaghetti with burrata next!

	Why You’ll Love This Recipe
	Fresh, vibrant flavor – Homemade pesto adds unbeatable freshness compared to jarred versions.
Ready in 20 minutes – Quick enough for busy weeknights but elegant enough for entertaining.
Versatile and customizable – Works with different herbs, greens, nuts, and pasta shapes.

Key Ingredients in This Recipe

Basil – Pick the leaves off the stem of the basil and just before making the pesto.
Pine nuts – Pine nuts add a buttery and creamy texture to the pesto. Toasting the pine nuts adds a more complex, nutty flavor than using raw pine nuts. To toast them simply add them to a nonstick pan for a few minutes, stirring frequently. Just be sure to completely cool the nuts before making the pesto.
Parmesan – Adding salty, aged cheese like Parmesan (or Pecorino Romano) keep the sauce chunky while adding a cheesy element. The cheese helps to thicken the pesto.
Olive oil – While all olive oil comes from the fruit of olive trees, it’s not all created equal. Extra-virgin olive oil is unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. Regular olive oil is made from a blend of both cold-pressed and processed oils. I recommend using extra-virgin olive oil for this recipe.
Pasta – While this fresh pesto can be made with just about any pasta shape it’s traditionally paired with trofie. Trofie is a short, hand-twisted pasta shape from Liguria, Italy.

A full ingredient list with exact amounts can be found in the recipe card below.

pesto ingredients with parmesan cheese and pine nuts on baking tray.

Pro Tip

For the brightest green pesto, blanch your basil leaves for 5 seconds, then rinse in ice water and pat dry before blending. This keeps the pesto vibrant and helps prevent oxidation.

Swaps and Substitutions

Greens: Swap basil for arugula, spinach, kale, or a blend of greens.
Herbs: Try mint, parsley, or cilantro for a fun twist on traditional pesto.
Cheese: Substitute Parmesan with Pecorino Romano, Asiago, or Grana Padano.
Nuts: Replace pine nuts with walnuts, almonds, pecans, pistachios, or sunflower seeds.
Pasta: Trofie is traditional, but pesto pairs beautifully with fusilli, orecchiette, linguine, or gnocchi.

Special Equipment

A food processor makes it easy to make smooth pesto. If you don’t have one, you can also use a blender or a mortar and pestle for a more rustic texture.

How to Make Fresh Pesto with Trofie Pasta (Step-by-Step)

fresh basil leaves. — **Step 1:** **Wash basil.**
Pick the basil leaves off the stems then rinse and pat the basil dry. For the brightest green pesto, blanch your basil leaves for 5 seconds, then rinse in ice water and pat dry before blending. This keeps the pesto vibrant and helps prevent oxidation.

blended pesto in food processor. — **Step 2: Blend the pesto.**
Place the basil, Parmesan cheese, pine nuts, garlic and lemon juice in a blender or food processor fitted with a blade attachment and blend. Stop the blender or food processor and stir occasionally, scraping down the sides to ensure the ingredients are combined. Add olive oil and pulse once more. The mixture should still be slightly chunky. Season to taste with salt and pepper.

trofie pasta uncooked. — **Step 3: Cook the pasta.**
Bring a large pot of water to the boil; add the salt and bring back to the boil. Pour in the pasta and cook, stirring occasionally, until al dente, about 10 minutes.

trofie pasta with fresh pesto sauce. — **Step 4: Assemble and serve.**
Drain, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot. Ladle in the desired amout of pesto to coat the pasta, adding pasta water as needed to loosen the sauce. Stir and serve.

Other Ways to Serve Fresh Pesto

As a sandwich spread like in this Tuscan turkey sandwich, this caprese sandwich or this eggplant parmesan sandwich.
Serve with eggs, especially fried or soft-boiled.
Spoon over grilled chicken, steak, or pan-seared white fish.
Add a dollop to soups, grain bowls, or roasted vegetables.

How to Store Fresh Pesto

Refrigerate: Store pesto in an airtight container for up to 1 week.
Prevent Browning: Add a thin layer of olive oil on top to block air and prevent oxidation.
Freeze: Freeze in small containers or ice cube trays for up to 3 months.
Thaw: Defrost in the fridge or stir directly into hot pasta.

FAQ – Frequently Asked Questions

Why did my pesto turn brown?

Pesto oxidizes when exposed to air. Storing it with a thin layer of olive oil on top helps maintain its bright green color.

Can I make this without a food processor?

Yes! A high-speed blender works well. For a rustic texture, you can also chop everything by hand or use a mortar and pestle.

What if my pesto is too thick?

Add a splash of olive oil, lemon juice, or pasta water until it reaches your desired consistency.

Can I make this dairy-free?

Absolutely. Replace the cheese with nutritional yeast or simply omit it for a lighter version.

Other Recipes to Try

If you enjoy this homemade fresh pesto recipe, I recommend checking out some of these:

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Why You’ll Love This Recipe