Crockpot Pesto Pasta

Crockpot Pesto Pasta


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Use your favorite pasta for this recipe, but we recommend using wheat-based pasta so they don't become mushy or fall apart. Add in some vegetables like zucchini when you put the pesto into the crockpot for a more well-rounded meal.

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Time needed

10 min preparation + 6 1/2 hour cooking

Serving Size / Yield

3-4 servings


  • 2 C. fresh basil leaves, packed
  • 1/2 C. fresh Parmesan or Romano cheese, grated
  • 1/2 C. extra virgin olive oil
  • 1/3 C. pine nuts
  • 3 cloves garlic, minced
  • salt and pepper, to taste
  • 3-4 C. uncooked pasta

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Make your pesto in a food processor. Put the basil and pine nuts into the processor and pulse several times. Add in the garlic and cheese. Pulse a few more times and scrape down the sides. Slowly add in the oil in a steady stream while the food processor is running. Mix in the salt and pepper to taste. You may need to double or triple the recipe to get the pasta covered. Put the pesto in the crockpot on low to heat for 6 hours. It should be near to boiling before you add the pasta. Add the pasta, turn the heat to high, and cook for 30 to 45 minutes.

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