- 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
- 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, defrost the pesto at room temperature.
What others are saying
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.
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.