Classic Pesto Spaghetti | Elizabeth Rider

Pesto spaghetti is one of my all-time favorite simple dishes to cook at home.

You’ll love it because it’s easy to make, big on flavor, and packed with nutrient-dense ingredients.

This pesto spaghetti recipe combines the vibrant flavors of fresh basil, garlic and lemon juice with umami-rich Parmesan and savory pine nuts, creating a meal that’s not only a delight for the taste buds but also packed with health benefits.

This dish is a perfect example of how simple ingredients can create a flavorful and wholesome meal, making it an ideal choice for a quick weeknight dinner or a nutritious meal prep option.

Ingredients

Here’s what you’ll need to make Pesto Spaghetti:

• 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); use the good stuff and grate it yourself!
• 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)

Pesto Spaghetti Steps

See the printable recipe card below for detailed instructions.

1. 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.
2. 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.
3. 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, then drain the spaghetti.
4. Combine: Return the spaghetti to the pot. Add the pesto and toss to coat evenly, adding a little reserved pasta water to loosen the sauce if needed.

Variations and Substitutions

• Nut Substitutions: Pine nuts are traditional in pesto, but almonds, walnuts, and cashews are all also lovely.
• Nut-Free Version: Replace pine nuts with sunflower seeds or omit the nuts.
• Vegan Alternative: Use nutritional yeast instead of parmesan cheese.
• Herb Variation: Classic pesto is made with fresh basil, but you can use any combination of fresh herbs to make it your own. I love adding 1/4 cup fresh mint leaves or fresh cilantro for an extra burst of flavor. Another option: using 1 cup fresh basil with 1 cup baby arugula is also really nice.

FAQs

• Can I use store-bought pesto? Absolutely! For a quicker version, feel free to use high-quality store-bought pesto.
• How long do pesto spaghetti leftovers keep? Refrigerate in an airtight container for up to 3 days.

Print

Related Recipes

Cilantro Corn Pasta Salad with Chicken

This Cilantro Corn Pasta Salad is a summer favorite in our house—both kids and adults alike love it! I like to make it with leftover chicken to make prep even easier, but add more time if you need to roast or grill chicken. Sub the cilantro with more basil if you don’t love cilantro. Enjoy!

Pesto Pasta with Chicken Recipe

Pesto Pasta with Chicken is an easy, delicious, and satisfying meal! It’s also flexible and can be made with already-cooked chicken and any pesto of your choice. This meal is a family favorite.

Caprese Salad Recipe with Mint Basil Pesto

With tomatoes ripe this season it’s an obvious choice to try a Caprese salad. Made with heirloom tomatoes, fresh mozzarella, and a tasty homemade pesto sauce, you really can’t go wrong.

Fresh Basil Pesto

Fresh basil pesto is a classic dish that never disappoints. We love it in the summertime and use it on chicken, fish, veggies and as wonderful spread on good-quality bread.

Vegan Basil Pesto Recipe

I’m obsessed with this cheese-free vegan pesto, even more than the original! It’s fantastic as a dip for veggies, spread on a toasted baguette or crackers, or tossed with hot pasta (save the pasta cooking water and use up to a cup with this recipe to make a pasta sauce). If you love this recipe, leave a star rating in the comments below to help with readers in our community.

Roasted Carrots with Carrot Top Pistachio Pesto

These roasted carrots with carrot top pesto is one of my all-time favorite side dishes. The serving size can vary depending on your needs. I usually plan on 2 medium carrots per person (we slice them length-wise), or 1 carrot per person if there are many side dishes. Use more if using small carrots.