Pesto Spaghetti

The Classic Basil Pesto is from the northwestern Italian city of Genoa. The heady aroma and flavor of fresh basil, olive oil, pine nuts, garlic and parmesan cheese is unbeatable and  has a voluptuous consistency. It can be combined with strands of spaghetti, fettucine, tagliatelli, angel hair, linguini and other pasta or gnocchi.

Pesto Spaghetti

Print Recipe

• CourseMain Dish
• CuisineItalian

Servings	Prep Time
4	10 minutes

Cook Time	Passive Time
20 minutes	1 hour

Servings Prep Time 4 10 minutes

Cook Time Passive Time 20 minutes 1 hour

Pesto Spaghetti Print Recipe CourseMain Dish CuisineItalian Servings Prep Time 4 10 minutes Cook Time Passive Time 20 minutes 1 hour Servings Prep Time 4 10 minutes Cook Time Passive Time 20 minutes 1 hour

Ingredients

• 500 g Spaghetti
• 1/4 cup grated parmesan cheese for serving (optional)

Pesto

• 3 cups fresh basil leaves
• 1/2 cup pine nuts
• 1 1/2 cups olive oil
• 1/2 cup grated parmesan cheese
• 8 small pods garlic

Servings:

Instructions

1. Wash and drain the basil leaves. Place in a blender with the pine nuts, olive oil and garlic. Blend and pulse until coarsely chopped.
2. Add the grated cheese and pulse until mixed and fairly smooth. Add a little hot water to the pesto if too thick.
3. Boil water with 1 tablespoon of salt and a few drops of oil in a large vessel. Add spaghetti and cook till done.
4. Transfer to a serving dish after pouring the pesto over it. Serve with a generous sprinkling of grated parmesan cheese and a few toasted pine nuts.
5. Sauteed mushrooms make a delicious garnish. It can also be served with any other vegetables or meat of your choice.