Description
Classic Pesto Spaghetti is a simple, classic, and delicious meal that’s great for lunch, dinner, or meal prep. Made with fresh basil, Parmesan, garlic, lemon and nuts, it’s the perfect choice for an easy, flavorful meal. This recipe makes 4 large or 8 small servings.
Ingredients
Units
- 16 ounces spaghetti (or any noodle of your choice) (450 grams)
- 2-3 large garlic cloves
- 2 cups packed fresh basil leaves (50 grams)
- 1/3 cup pine nuts (sub raw almonds, walnuts, cashews or pumpkin seeds, if desired) (45 grams)
- 1/2 cup real Parmesan cheese, grated (60 grams)
- 1/3 cup extra-virgin olive oil (160 ml); use a little more if needed
- 1/2 teaspoon fine-grain sea salt (I use Read Salt); (6 grams; more or less to taste, plus more to salt the pasta water)
Instructions
- Prep: Bring a large part of water to a boil. Add 2 tablespoons of salt to the water. While you’re waiting for the water to boil, make the pesto. Grab and set aside a mug or heat-safe container with a handle to reserve some of the pasta cooking water for the end.
- Make the Pesto: In a food processor, pulse the garlic until finely chopped (it will stick to the sides of the food processor. Add the basil, pine nuts, lemon juice and salt. Pulse until the basil is coarsely chopped. Gradually add olive oil while the processor is running. Season with salt, then stir in the grated parmesan cheese. Tip: The pesto will be thick and “tight.” That’s okay. You’ll use some pasta water to thin it out and make the sauce.
- Cook the Spaghetti: Once the water is boiling, add spaghetti and cook according to package instructions until al dente (usually 1 minute before the package indicates). Reserve about 1 cup of pasta water in a mug or heat-safe container to help make the sauce, then drain the spaghetti.
- Combine: Return the spaghetti to the pot. Add the pesto and toss to coat evenly, adding 2 tablespoons of reserved pasta water at a time to loosen the sauce if needed.