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Costco Pesto Pasta with Fresh Garlic & Basil

4.6 from 1225 votes

A vibrant, flavorful pasta dish featuring homemade pesto made with fresh basil, garlic, and Parmesan, tossed with al dente pasta for a quick and satisfying meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

• 8 oz (225g) fettuccine or penne pasta
• 1 cup (240ml) extra-virgin olive oil
• 1 cup (100g) freshly grated Parmesan cheese

For the Pesto Sauce

• 1 cup (150g) fresh basil leaves, packed
• 3 cloves garlic, minced
• 1/2 cup (50g) pine nuts or walnuts, toasted
• 1/4 cup (30g) freshly grated Parmesan cheese
• 1/4 cup (60ml) extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Optional Additions

• Cherry tomatoes, halved
• Cherry tomatoes, halved
• Red pepper flakes
• Freshly ground black pepper

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C) if toasting nuts. Spread pine nuts or walnuts on a baking sheet and toast for 8-10 minutes until golden. Set aside.
2. 2
   While nuts toast, prepare the pesto: In a food processor, combine basil, garlic, toasted nuts, Parmesan, olive oil, salt, and black pepper. Pulse until finely chopped.
3. 3
   Boil salted water in a kettle or pot, and cook pasta according to package instructions until al dente. Drain and rinse with cold water if desired.
4. 4
   In a large skillet, heat 1/2 cup olive oil over medium heat. Add cherry tomatoes (if using) and sauté for 3-4 minutes. Season with salt and pepper.
5. 5
   Add cooked pasta to the skillet with tomatoes, pour in the pesto sauce, and toss well to coat. Stir in Parmesan cheese. If using red pepper flakes, add now.
6. 6
   Serve immediately with extra Parmesan and black pepper on top.

🔧Equipment

• Large mixing bowl
• Food processor or blender
• Kettle or pot for boiling pasta
• Large skillet or saucepan
• Whisk
• Serving bowls

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28💛Saturated Fat: 10❤️Cholesterol: 50🧂Sodium: 800🌾Total Carbs: 55🥦Dietary Fiber: 6🍬Sugars: 8🥩Protein: 18

📝Notes

Tips

• For extra richness, add a splash of heavy cream or a spoonful of cream cheese to the pesto.
• Substitute pine nuts with sunflower seeds for a nut-free option.
• Add a handful of spinach or arugula to the pasta for added greens.
• Use a mix of pasta shapes for a more textured dish.

Adaptations

• For a lighter version, reduce olive oil to 3/4 cup and use less Parmesan.
• Add grilled chicken or shrimp for a protein boost.

❓ Frequently Asked Questions About Costco Pesto Pasta with Fresh Garlic & Basil

What is the key difference between Costco’s pesto pasta and store-bought pesto?

Costco’s pesto pasta is made with fresh basil, high-quality olive oil, and a blend of Parmesan and mozzarella cheeses, often including added garlic and sometimes sun-dried tomatoes—unlike many store-bought versions, which may use pre-shredded cheese, less fresh basil, or a thicker, less flavorful sauce. The texture is also smoother and more cohesive due to the fresh ingredients and proper emulsification.

Can I substitute any ingredients in the recipe if I don’t have them on hand?

Yes! Here are some swaps:
– Pesto base: Use a mix of fresh basil (or 1 tbsp dried) + ½ cup olive oil + ¼ cup grated Parmesan + 2 tbsp pine nuts (or walnuts) + 1 minced garlic clove. For a no-cook version, blend store-bought pesto with a splash of pasta water.
– Cheese: Replace mozzarella with a mix of ½ cup shredded mozzarella + ¼ cup shredded fontina or Monterey Jack for creaminess.
– Pasta: Use any short pasta shape (fettuccine, penne, or even spaghetti) if needed. For extra richness, add 1 tbsp butter to the sauce.

How do I avoid making the pesto sauce too thick or watery?

To balance texture:
– For thick sauce: Cook the pasta al dente (1 minute less than package instructions), then drain and toss immediately. The starch releases into the sauce, thickening it naturally. If it’s still too thin, simmer it on low heat for 2–3 minutes.
– For thin sauce: Use slightly undercooked pasta (1 minute less) and add 1–2 tbsp pasta water at a time while tossing. Stirring in cold water can also help emulsify the sauce.
– Pro tip: If blending by hand, pulse the ingredients in short bursts to avoid over-blending, which can make the sauce grainy.

Why does Costco’s pesto pasta taste different from homemade pesto?

Costco’s pesto is designed to be ready-to-eat, so it often includes:
– Pre-shredded cheese (sometimes aged or extra-firm) for a sharper, more consistent flavor.
– Sun-dried tomatoes (if included) for a deeper, slightly sweeter taste.
– Less fresh basil (or a mix of fresh + dried) to extend shelf life while maintaining a balanced flavor.
– A slightly thicker texture (from added cornstarch or modified starches) to mimic store-bought pesto’s consistency.
For a homemade alternative, focus on fresh basil, high-quality olive oil, and a slow emulsification process—the key is patience and the right ratio of ingredients.

How long can I store leftover pesto pasta, and how should I reheat it?

– Storage: Store in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. If using homemade pesto, it lasts slightly longer (5–7 days) due to fresh ingredients.
– Reheating:
– Microwave: Heat in 30-second bursts, stirring between each, adding 1–2 tbsp water if too dry.
– Stovetop: Warm on low heat with a splash of pasta water (½ cup) until creamy. Stir frequently to prevent sticking.
– Oven: Bake at 350°F (175°C) for 10–15 minutes with a little water in a baking dish to steam it.
– Avoid boiling—it can separate the sauce. If the cheese melts too much, mix in a little cold water to cool it down.