Ingredients
Scale
- 8 oz spaghetti
- 2 cups fresh basil leaves
- ¼ cup pine nuts, toasted
- ½ cup freshly grated Parmesan cheese
- 3 garlic cloves
- ½ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Cook the spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving some pasta water.
- In a food processor, combine basil leaves, toasted pine nuts, garlic cloves, and grated Parmesan. Pulse until finely chopped.
- With the processor running, gradually drizzle in olive oil until the mixture is creamy but slightly chunky.
- In a large bowl, toss the cooked pasta with the pesto. Add reserved pasta water as needed for creaminess.
- Season with salt and pepper to taste and serve immediately with extra Parmesan on top.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approx. 200g)
- Calories: 550
- Sugar: 2g
- Sodium: 300mg
- Fat: 34g
- Saturated Fat: 5g
- Unsaturated Fat: 29g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 10mg