- 1 pound spaghetti
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic, minced
- 1 bunch fresh basil leaves
- ½ cup grated Parmigiano-Reggiano cheese
- ½ cup extra-virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For best results, we recommend using:
- Bring a large pot of salted water to a boil. Cook spaghetti at a boil until al dente, 8 to 12 minutes; drain and transfer to a large bowl.
- While the spaghetti boils, heat a small skillet over medium-low; toast pine nuts in the hot skillet until lightly browned, 2 to 3 minutes.
- Grind pine nuts and garlic together in a blender or food processor; add basil in small batches and continue to process until smooth. Blend the Parmigiano-Reggiano cheese into the mixture.
- Slowly stream olive oil into the mixture while continuing to blend; season with salt and pepper. Alternately, put the ingredients into a deep bowl or pot and blend with an immersion blender until smooth.
- Pour pesto over the spaghetti and toss to coat.
Make pesto in batches and store it in the freezer in small 2 to 4 ounce containers. When you're ready to make this recipe, bring the pesto to room temperature. It's equally delicious spread on sandwiches, used as a pizza sauce or even drizzled onto scrambled eggs!
What others are saying
Aja A says:
A good classic pesto recipe. Served this with some lemon pepper shrimp and it worked pretty well together. I did add tons of parmesan cheese to it cause that's normally how I would eat a pesto pasta. A friend of mine suggested adding some cream cheese to it for extra creaminess. I will have to try that next time.
Sam Dalton says:
I really enjoyed this fresh pesto pasta dish. I've never made pesto sauce before, but this is much better than store bought. It also goes great with shredded chicken.
Sheila Long says:
This is the only pesto recipe I use. It's perfect every time. Sometimes when I'm craving something rich and creamy I will stir in a little cream cheese at room temperature to the pesto spaghetti until melted. So good!
Steven Gomes says:
Love this pesto recipe! I usually make it with zucchini noodles. I also like to squeeze a little lemon juice on top. Perfection.
Kaylee Adams says:
Really delicious recipe, perfect with toasted pine nuts. Something about the flavor after roasting in the oven, I don't know what it is. Amazing.