Description
A fast, fresh, and flavor-packed Italian classic, Spaghetti Pesto combines tender pasta with a vibrant homemade basil sauce for an easy, satisfying meal.
Ingredients
Scale
- 12 ounces spaghetti
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts
- 2 cloves garlic
- 1/2 cup freshly grated parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon salt
- Black pepper, to taste
- 1/4 cup reserved pasta water
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/4 cup of pasta water before draining.
- In a food processor or blender, combine basil, pine nuts, garlic, and parmesan. Pulse until finely chopped.
- With the motor running, slowly stream in olive oil until the pesto is smooth and creamy. Season with salt and pepper.
- Place drained spaghetti in a large mixing bowl and add the pesto. Pour in a bit of the reserved pasta water and toss gently to coat.
- Let the pasta sit for a minute to soak up the flavors. Add more pasta water if needed to loosen the sauce.
- Top with extra parmesan and fresh basil before serving.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- Toast the pine nuts for a deeper, nuttier flavor.
- Make the pesto ahead and refrigerate it for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 2g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 10mg