Pesto Spaghetti

Image of Adrienne Allen
Adrienne Allen
Rated 4.5 based on 2 customer reviews
Pesto Spaghetti
Pesto Spaghetti
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  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour pesto over the spaghetti and toss to coat.
Mealthy tip:

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.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

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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.

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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.