🌿 Cold Garlic Basil Pesto Pasta (Perfect for Summer) Makes 4–6 servings

This isn’t just a meal—it’s a moment of nourishment in your day. A chance to eat intentionally, simply, and deliciously. No food rules. Just real food that loves you back. 💚

Sam Kimball

Clinic Manager and Certified Holistic Nutritionist

🍃 From the Kitchen: Why I Love This Dish
This cold garlic basil pesto pasta is a WholeHearted Michigan summer staple. When it’s 85 degrees and humid, no one wants to be hovering over a hot stove. This recipe is easy, cooling, and bursting with flavor—and it only gets better the next day.

I love pairing it with grilled chicken for a simple, protein-rich meal that’s light yet satisfying. If you’re gluten-sensitive or just prefer something easier on digestion, Tinkyada brown rice pasta is my go-to swap. It has a fantastic texture and is easy to find in most grocery stores.

Ingredients:
  • 6 cups loosely-packed Genovese basil (young, bright-green leaves)

  • 1/3 cup pine nuts (Italian if possible)

  • ½ -1 of a small, fresh head of garlic (depending on how much of a garlic lover you are)

  • 1/2 cup extra-virgin olive oil (single-source preferred)

  • 1 tsp medium or coarse flaky sea salt (less if using pecorino-Romano)

  • 1/3 cup freshly grated pecorino-Toscano cheese (pecorino-Romano is a fine substitute)

  • 1/3 cup freshly grated Parmigiano-Reggiano cheese

  • 1 lb spaghetti

Instructions:
  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. Set aside to fully cool.

  2. Blend the pesto: In a food processor or high-powered blender, combine the basil, pine nuts, garlic, and salt. Pulse until coarsely chopped.

  3. Add the olive oil: With the machine running, slowly drizzle in the olive oil until the pesto is smooth and emulsified. Scrape down the sides as needed.

  4. Add the cheese: Add the pecorino and Parmigiano-Reggiano and pulse a few more times to combine. Taste and adjust seasoning if needed.

  5. Toss and chill: Toss the cooled pasta with the pesto until evenly coated. Chill in the fridge for 20–30 minutes before serving.

  6. Serve: Enjoy cold, optionally topped with grilled chicken for protein.

Let’s talk about the garlic for a second.
The amount you use is totally up to you and your tastebuds. The recipe calls for just 1 small clove, but truthfully? I’m a garlic girl through and through—I usually throw in a whole head.

If you’re not as ride-or-die with garlic as I am, start low. You can always add more after you taste your pesto, but you can’t take it out once it’s blended in. Let your tongue be your guide!

Now—basil. I haven’t found a reliable source that sells big, affordable quantities of fresh basil in the stores, so here’s my move when I don’t have fresh grown basil from my garden ready yet: I buy one or two of those full basil plants in the produce section and use the entire thing. It’s fresh, flavorful, and often cheaper than buying those tiny clamshell packs. Of course, if you’ve got your own basil growing in the garden like I do in the summer months, you’re already winning. 🌱

And finally let’s talk olive oil, because this ingredient matters. I always use a single-source extra virgin olive oil—meaning it comes from one region or farm. Why? Because single-sourced oils are more transparent, less oxidized, and maintain their full flavor and nutrient profile. You can actually taste the difference. It’s a simple upgrade that adds richness, depth, and integrity to your food.


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