Pesto Eyeball Pasta

Pesto Eyeball Pasta is the perfect spooky yet delicious dish to serve during Halloween or any fun-themed gathering. It’s a fun and slightly creepy way to enjoy a classic pasta meal while getting into the festive spirit! The vibrant green pesto sauce makes a fantastic “slime” base for the pasta, while the mozzarella and olive “eyeballs” add a delightfully eerie touch. But don’t worry, it’s all about the flavors too—fresh, herbaceous pesto paired with tender pasta and cheesy goodness is a combination everyone will love.

I first made this dish for a Halloween party, and it was an absolute hit! The kids loved the idea of eating “eyeballs,” while the adults appreciated the delicious flavors of homemade pesto and the al dente pasta. It’s now a go-to whenever I want a playful yet tasty meal that feels a little special. Plus, you can easily customize it with different veggies or proteins, making it as simple or elaborate as you want.

Why You’ll Love This Pesto Eyeball Pasta

Perfect for Halloween: The mozzarella and olive “eyeballs” floating on a sea of green pesto make this dish spooky, fun, and a guaranteed hit at Halloween parties.

Delicious and Fresh Flavors: Despite the playful presentation, the flavors in this dish are fantastic. The homemade pesto is vibrant and herbaceous, while the mozzarella adds a creamy touch.

Kid-Friendly: Kids will love the novelty of eating “eyeballs,” making this a fun way to get them excited about dinner during the Halloween season.

Quick and Easy: This recipe comes together in about 30 minutes, so it’s perfect for busy weeknights or when you need to whip up something fun in a pinch.

Customizable: You can easily add in extra veggies or proteins like grilled chicken or shrimp to make this dish heartier, or keep it simple for a fun, vegetarian meal.

Prep Time and Servings

Total Time: 30 minutes (15 minutes prep, 15 minutes cooking)
Servings: 4-6
Calories per serving: 450 (varies based on the type of pasta and pesto used)

Ingredients

For the Pesto:

• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts (or walnuts for a more budget-friendly option)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• Salt and pepper, to taste
• 1 tablespoon fresh lemon juice (optional, for brightness)

For the Pasta and “Eyeballs”:

• 12 oz pasta (spaghetti, linguine, or any pasta you prefer)
• 12-16 small mozzarella balls (bocconcini or ciliegine)
• 6-8 pitted black olives, halved
• 1 tablespoon olive oil (for tossing the pasta)
• Fresh basil leaves, for garnish (optional)
• Red pepper flakes, for a spicy kick (optional)

Step-by-Step Instructions

For the Pesto:

1. Make the Pesto Sauce: In a food processor or blender, combine the fresh basil leaves, Parmesan cheese, pine nuts, garlic, and lemon juice (if using). Pulse until everything is finely chopped.
2. Add the Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. You want the pesto to have a thick, creamy texture, but you can add a bit more olive oil if needed for a looser sauce. Taste and season with salt and pepper.
3. Set Aside: Once the pesto is ready, set it aside while you prepare the pasta and eyeballs.

For the Pasta and “Eyeballs”:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until it’s al dente. Drain the pasta and toss it with a tablespoon of olive oil to prevent sticking.
2. Prepare the Mozzarella “Eyeballs”: While the pasta is cooking, prepare the “eyeballs.” Take each mozzarella ball and place a halved black olive in the center to create the appearance of an eyeball. Gently press the olive in so it sticks but doesn’t sink too far into the mozzarella. Set the “eyeballs” aside on a plate.
3. Assemble the Dish: Once the pasta is cooked and drained, toss it with the prepared pesto sauce until all the noodles are well coated. You want the pasta to look vibrantly green—just like Halloween slime!
4. Decorate with Eyeballs: Transfer the pesto-coated pasta to a serving dish or individual plates. Gently place the mozzarella and olive “eyeballs” on top of the pasta, arranging them so they look like they’re staring up from the noodles.
5. Garnish and Serve: For an extra touch of flavor, garnish with fresh basil leaves and sprinkle with red pepper flakes if you like a bit of heat. Serve immediately, and enjoy the spooky fun!

How to Serve

• With Garlic Bread: Serve the pesto eyeball pasta with a side of garlic bread for a complete meal. The buttery, garlicky bread pairs perfectly with the fresh basil pesto.
• As a Halloween Centerpiece: If you’re hosting a Halloween party, this pasta makes for a fantastic (and creepy!) main dish that’s sure to impress your guests.
• Add Protein: For a heartier meal, serve with grilled chicken, shrimp, or even meatballs on the side.

Tips for Success

Use Fresh Ingredients for the Best Pesto: Fresh basil, good-quality Parmesan, and a nice extra virgin olive oil make all the difference when it comes to flavor. If possible, use fresh garlic and lemon juice as well for an extra burst of freshness.

Get Creative with the Eyeballs: You can switch up the mozzarella and olive combo with other fun “eyeball” ideas. Try using a small slice of cucumber or cherry tomato underneath the olive for added color, or use green olives for a different look.

Don’t Overcook the Pasta: Cook the pasta just until it’s al dente, as it will continue to soften slightly when tossed with the pesto. Overcooked pasta can become mushy, which you definitely don’t want!

Serve Immediately: Pesto pasta is best served fresh and warm. If you need to make it ahead, keep the pasta and pesto sauce separate, then toss them together just before serving.

Thin Out the Pesto, If Needed: If the pesto seems too thick after blending, you can add a little more olive oil or a tablespoon or two of the pasta cooking water to thin it out and help it coat the pasta more evenly.

Recipe Variations

Spinach Pesto Eyeball Pasta: For a different twist, make spinach pesto by replacing half the basil with fresh spinach leaves. The spinach adds an extra boost of nutrition while maintaining the vibrant green color.

Vegan Pesto Eyeball Pasta: To make this dish vegan, substitute the Parmesan cheese with a vegan alternative or use nutritional yeast. The mozzarella eyeballs can be swapped with halved cherry tomatoes or vegan cheese balls for a similar effect.

Pesto Shrimp Eyeball Pasta: Add grilled or sautéed shrimp to the pasta for a seafood twist. The shrimp pairs beautifully with the fresh pesto flavors, and you can even decorate the shrimp to look like mini sea monsters!

Creamy Pesto Eyeball Pasta: For a creamier sauce, stir in a tablespoon of heavy cream or cream cheese into the pesto before tossing with the pasta. This adds a rich, velvety texture to the dish.

Spooky Veggie Add-Ins: Mix in extra veggies like roasted bell peppers, zucchini, or cherry tomatoes for added nutrition and texture. You can carve the veggies into spooky shapes like ghosts or bats for even more Halloween fun.

How to Store and Reheat

Storing Leftovers: Store any leftover pesto eyeball pasta in an airtight container in the fridge for up to 3 days. Keep the mozzarella eyeballs separate if possible to prevent them from getting soggy.

Reheating: To reheat, warm the pasta in the microwave for 1-2 minutes or gently reheat it in a skillet over low heat, adding a splash of olive oil or water to refresh the sauce. The mozzarella balls are best added fresh after reheating.

Freezing Pesto: If you have leftover pesto, you can freeze it! Spoon the pesto into ice cube trays and freeze, then transfer the frozen cubes to a freezer bag. They’ll keep for up to 3 months, and you can pop them into pasta dishes, soups, or on pizza whenever you need.

Special Equipment

• Food Processor or Blender: To make the pesto smooth and creamy, you’ll need a food processor or blender to blend all the ingredients together.
• Large Pot: For boiling the pasta, a large pot is essential to give the noodles enough room to cook evenly.
• Tongs: Tongs are useful for tossing the pasta with the pesto sauce to ensure everything is evenly coated.

FAQ

Can I use store-bought pesto?
Yes! If you’re short on time, you can definitely use store-bought pesto. Just choose a good-quality brand for the best flavor.

What can I use instead of mozzarella for the eyeballs?
If you don’t have mozzarella balls, you can use halved cherry tomatoes or even small slices of cucumber. Just stick the olive in the center for that “eyeball” effect.

Can I make this dish ahead of time?
You can make the pesto ahead and store it in the fridge for up to 3 days. For the best texture, cook the pasta and assemble the dish just before serving.

What type of pasta is best for this recipe?
Spaghetti, linguine, or fettuccine work great for this dish. You want a long, stringy pasta that will allow the pesto sauce to cling to the noodles.

Can I make this gluten-free?
Absolutely! Simply use gluten-free pasta, and the rest of the recipe remains the same.

Conclusion

Pesto Eyeball Pasta is the ultimate spooky, fun, and tasty meal that’s perfect for Halloween or any playful occasion. The bright green pesto sauce paired with the eerie mozzarella “eyeballs” makes it both delicious and entertaining. Whether you’re serving it for a Halloween party or just want to make dinner a little more festive, this dish is sure to be a crowd-pleaser. And the best part? It’s super easy to make, packed with fresh flavors, and customizable to suit your tastes. Give it a try and watch as your guests enjoy both the creepy presentation and the incredible flavors!

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