Crockpot Pesto Pasta Recipe

Crockpot Pesto Pasta Recipe

This easy recipe allows you to make the best-ever pesto to be served with pasta and sun-dried tomatoes! If you’re not in the mood for pasta, just whip up a batch of this pesto and serve it with crackers or dipping bread.


Prep: 5 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 35 mins


  • 4 cups basil, fresh
  • 1 cup Parmesan cheese, grated or powdered
  • 1 cup olive oil
  • 1 cup pine nuts, roasted
  • 6 garlic cloves, minced
  • 1 cup sun dried tomatoes, drained & sliced
  • 12 oz fusilli pasta, or pasta of your choice, cooked
  • salt and ground black pepper, to taste


  1. In a blender, combine the basil, parmesan cheese, olive oil, pine nuts, and garlic. Puree until smooth.

  2. Transfer mixture to a crockpot and cook on Low for 3 hours, stirring occasionally.

  3. Stir in sliced tomatoes and pasta.

  4. Cook on low for another 30 minutes or until pasta is tender.

  5. Season with salt and pepper to taste. Adjust accordingly.

  6. Garnish with 1 tablespoon of olive oil, 1 tablespoon of parmesan cheese, and 1 sprig, roughly ¼ ounce of fresh basil before serving.


  • Sugar: 9g
  • :
  • Calcium: 254mg
  • Calories: 807kcal
  • Carbohydrates: 58g
  • Cholesterol: 15mg
  • Fat: 58g
  • Fiber: 5g
  • Iron: 5mg
  • Potassium: 969mg
  • Protein: 20g
  • Saturated Fat: 9g
  • Sodium: 306mg
  • Vitamin A: 1148IU
  • Vitamin C: 11mg
Nutrition Disclaimer
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